Roasting beets with turmeric and cardamom naturally amplifies their sweetness while gently supporting healthy digestion (Agni). The purple onion offers a pleasant pungency, and mustard greens add a bold, bitter note that can help pacify Pitta and aid in cleansing. Meanwhile, chickpeas contribute an astringent, slightly drying quality—excellent for balancing Kapha—along with plant-based protein to stabilize Vata. Goat cheese lends tangy creaminess, ensuring the dish remains moist and satisfying. Finally, toasted pepitas provide a crunchy texture and healthy fats. Altogether, these flavors—sweet, pungent, and astringent—create a meal suitable for multiple constitutions, with mindful portioning and added warming spices if needed for Kapha.
Ingredients
2 large Beets, peeled and diced
½ tsp Turmeric, ground or fresh
½ tsp Cardamom, ground
1 cup Chickpeas, cooked (drained and rinsed if using canned)
½ small Purple Onion, sliced or diced
1 bunch Mustard Greens, washed and chopped finely
1–2 Tbsp Ghee (for roasting)
1 Tbsp Ghee  (for sautéing greens)
¼ cup Goat Cheese, crumbled
2–3 Tbsp Pepitas, toasted
Salt and Pepper to taste
Instructions
Preheat Oven
Preheat your oven to 375°F (190°C).
Roast Beets & Onions
In a cast iron pan (or oven-safe skillet), place the diced beets and sliced/diced purple onion.
Add ghee, sprinkle on turmeric, cardamom, salt, and pepper.
Toss gently to coat everything, then put the pan in the preheated oven.
Roast for about 25–30 minutes, or until the beets are nearly fork-tender.
Add Chickpeas
Stir in the cooked chickpeas, adding more ghee if needed to coat them.
Roast for an additional 10 minutes, allowing flavors to meld.
Add Mustard Greens
Toss mustard greens in with the beets and chickpeas and cook for 2 minutes.
Finish & Serve
Top with crumbled goat cheese and toasted pepitas.
Adjust seasoning if needed, then serve warm.
Chef’s Tips
For extra tang, drizzle lemon juice or balsamic vinegar over the dish before serving.
Kapha individuals - leave out the goat cheese for more balance.
Add more warming spice (like cayenne or black pepper) if you’d like to amp up the heat—especially helpful for Kapha.
Collards
