Recipe: Beetroot and Coconut Slice
The humble beet is often overlooked, because many of us don’t know how to use this hardy root vegetable.
The original beet was a wild sea plant that grew in the Mediterranean along the coasts of Europe and North Africa. The seat beet looked more like a skinny carrot, and was eaten for its leaves rather than root. As humans domesticated this wild plant, it became bigger and sweeter, popular for its many uses from dyeing fabric to making teas and medicines to treat constipation, fevers, skin disorders, poor circulation and even as an aphrodisiac by Roman physicians! Beets can be golden yellow, bright white, scarlet red and “candy cane” pink and white striped. The juice can be used to identify low stomach acidity; simply drink beetroot juice and notice if your urine has a pink tinge (also a sign of iron metabolism issues).
From the Ayurvedic perspective, the power of the beet is from it’s grounding, cleansing and warming qualities which help to support Vata (air and ether) and Kapha (earth and water) dosha:
1. Boost oxygen and blood flow, improving endurance;
2. Clear the liver and bowels especially in late winter;
3. Calm nerves and relax the mind and body; and
4. Support sexual health as a mild aphrodisiac.
Beetroot is known to be high in iron, fibre and folic acid, and supports women health. While raw beetroot can be juiced or grated for easier consumption, it’s best to cook them especially if you have weak digestion or are prone to gas, bloating and constipation. Raw beets can irritate the kidneys in excess, resulting in kidney stones (especially the leaves). Beetroot leaves have a bitter and pungent flavour which can aggravate Pitta Dosha (the fire element in particular).
For satisfying a sweet tooth in the fall and early winter, try these slices of iron, fibre and grounding sweet spices to ‘beet’ the winter blues.
Beetroot slices for the perfect autumn treat
Beetroot and coconut slice (12-15 serves)
Ingredients
3 tblsp ghee/ coconut oil
1 cup grated beets
1 cup grated/finely shredded coconut
pinch of salt
3/4 cup coconut sugar/ jaggery
1/2 cup slivered almonds
1/2 tsp powdered cardamom
1/2 tsp powdered ginger
Optional garnish: toasted coconut flakes
Method
Grease a loaf tin or a medium-sized casserole dish with ghee or coconut oil.
Heat ghee in a heavy bottomed pan.
Add beetroot, coconut and salt.
Cook for 10 minutes, until the raw smell is gone, stirring well to stop the bottom from burning.
Add sugar, almonds, cardamom and ginger, and mix well to combine evenly.
Once the sides of the mixture begin to separate from the pan, transfer the mixture to the tin/dish and allow to cool slightly.
Cut into squares, and set in the fridge for 30 minutes-1 hour.
Allow the slices to come to room temperature before serving (Ayurveda 101: avoid eating anything that is right out of the fridge!)
Learn to play with local fruit and vegetables. Thread them into your day, from herbal teas through to dessert, so nature can align your mind and body with the colours and flavours of the season.
“A spoonful of sugar helps the medicine go down, in the most delightful way!”
— Mary Poppins
