Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Beetroot, diced small | 420 g | Sweet · Heating |
 Carrot, diced | 160 g | Sweet, Bitter · Heating |
 Cooked buckwheat | 300 g | Sweet, Astringent · Heating |
 Fresh dill | 20 g | Pungent, Bitter · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
Step-by-Step Preparation
- Cut the diced small beetroot and diced carrot into even pieces and place them in a wide bowl.
- Add the olive oil, oregano, and rock salt; toss until every piece is lightly coated.
- Arrange the mixture in a shallow baking dish and distribute the cooked buckwheat and fresh dill evenly.
- Bake until the vegetables are tender and the top is lightly browned without becoming dry.
- Rest for five minutes and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-bake adaptation)
Beet Buckwheat Dill Bake is baked until tender and served warm in a moderate portion. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Beet Buckwheat Dill Bake
| Nutrient | Per 100g | Per Serving (1 serving (232g)) |
|---|---|---|
| Energy (Calories) | 160 kcal | 372 kcal |
| Protein | 5.3 g | 12.2 g |
| Total Carbohydrates | 29.4 g | 68.4 g |
| Dietary Fiber | 5.2 g | 12.0 g |
| Total Sugars | 3.9 g | 9.0 g |
| Total Fat | 3.6 g | 8.4 g |
| Calcium | 28.5 mg | 66.2 mg |
| Iron | 1.40 mg | 3.25 mg |
| Magnesium | 89.0 mg | 207.0 mg |
| Phosphorus | 137.9 mg | 320.7 mg |
| Potassium | 370 mg | 861 mg |
| Sodium | 257 mg | 598 mg |
| Zinc | 1.00 mg | 2.33 mg |
| Copper | 0.40 mg | 0.93 mg |
| Manganese | 0.64 mg | 1.48 mg |
| Selenium | 3.0 µg | 7.0 µg |
| Vitamin C | 5.1 mg | 11.8 mg |
| Vitamin A (RAE) | 153.1 µg | 356.0 µg |
| Vitamin E | 0.64 mg | 1.48 mg |
| Vitamin K | 5.8 µg | 13.5 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.14 mg |
| Riboflavin (Vitamin B2) | 0.17 mg | 0.40 mg |
| Niacin (Vitamin B3) | 2.63 mg | 6.12 mg |
| Vitamin B6 | 0.13 mg | 0.30 mg |
| Folate (DFE) | 66.2 µg | 153.8 µg |
| Choline | 4.3 mg | 10.1 mg |
