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Warm Beet, Celery & Avocado Salad with Pomegranate and Lemon–Tahini Dressing

Serves:

Prep Time:

10 minutes

Cook Time:

20-25 minutes

Ingredients

Salad

2 medium beets, roasted or steamed, cubed
3 celery stalks, sliced diagonally
2 tsp ghee
¼ tsp turmeric powder
2 cups mixed greens (arugula, baby spinach, baby chard)
1 ripe avocado, cubed or sliced
2–3 tbsp pomegranate arils
2 tbsp toasted walnuts (or pumpkin seeds)
PHS & freshly cracked black pepper, to taste

🍋 Lemon–Tahini Dressing

2 tbsp tahini
Juice of ½ lemon (or lime)
1 tsp honey or maple syrup (optional, balances Vata)
1–2 tbsp warm water, as needed
½ tsp grated fresh ginger or pinch dry ginger (optional)
Pinch ground cumin or coriander
PHS to taste

Whisk until smooth and creamy. Adjust water for desired consistency.

Preparation

Roast or steam beets until tender. Cool slightly and cube.
Warm ghee in a small skillet; stir in turmeric and black pepper until fragrant. Add celery and sauté 1–2 minutes until just tender and golden. Season with PHS.
Place mixed greens in a serving bowl. Layer with warm beets and celery.
Add avocado, pomegranate, and walnuts.
Drizzle with lemon–tahini dressing and toss gently.
Finish with black pepper or a squeeze of lemon.

Serve slightly warm or room temperature for optimal digestion and flavor.

Doshas Pacifies

Vata, Pitta

Best in:

Fall

Gunas:

Easy, Light

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Recipe Analysis from an Ayurvedic & Western perspective

𝗧𝗵𝗶𝘀 𝘄𝗮𝗿𝗺, 𝗴𝗿𝗼𝘂𝗻𝗱𝗶𝗻𝗴 𝘀𝗮𝗹𝗮𝗱 𝗰𝗮𝗽𝘁𝘂𝗿𝗲𝘀 𝘁𝗵𝗲 𝗿𝗵𝘆𝘁𝗵𝗺 𝗼𝗳 𝘀𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝘁𝗿𝗮𝗻𝘀𝗶𝘁𝗶𝗼𝗻 — 𝘄𝗵𝗲𝗿𝗲 𝘁𝗵𝗲 𝗯𝗼𝗱𝘆 𝗰𝗿𝗮𝘃𝗲𝘀 𝗯𝗼𝘁𝗵 𝗻𝗼𝘂𝗿𝗶𝘀𝗵𝗺𝗲𝗻𝘁 𝗮𝗻𝗱 𝗹𝗶𝗴𝗵𝘁𝗻𝗲𝘀𝘀.

𝗙𝗿𝗼𝗺 𝗮𝗻 𝗔𝘆𝘂𝗿𝘃𝗲𝗱𝗶𝗰 𝘃𝗶𝗲𝘄, beets strengthen the blood (rakta dhatu) and nurture ojas with their sweet, earthy essence, while celery sautéed in ghee and turmeric awakens digestion and clears ama (toxins) from the liver and lymph. The blend of arugula, baby spinach, and baby chard balances the doshas — arugula’s light bitterness stimulates agni, spinach’s softness soothes Vata, and chard’s mineral density cools and rejuvenates. Avocado lends stability and unctuous nourishment, pomegranate enlivens circulation and adds brightness, and the lemon–tahini dressing harmonizes the whole with creamy grounding and gentle acidity.

𝗙𝗿𝗼𝗺 𝗮 𝗪𝗲𝘀𝘁𝗲𝗿𝗻 𝗽𝗲𝗿𝘀𝗽𝗲𝗰𝘁𝗶𝘃𝗲, this is a nutrient-rich powerhouse.
Beets provide folate, nitrates, and antioxidants to support detoxification and cardiovascular health; celery and chard are hydrating and mineral-rich; spinach adds iron and magnesium; turmeric and pomegranate bring anti-inflammatory and antioxidant support; avocado and tahini supply healthy fats and plant protein. It’s a meal that builds vitality from the inside out — one that feels indulgent yet deeply restorative.