Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked beetroot | 380 g | Sweet · Heating |
 Walnuts | 100 g | Sweet, Astringent · Heating |
 Fresh dill | 20 g | Pungent, Bitter · Heating |
 Olive oil | 24 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 22 g | Sour · Heating |
 Cumin seeds, toasted | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 70 g | Whole culinary ingredient |
Step-by-Step Preparation
- Cook or warm the cooked beetroot until fully tender, then let it cool from hot to warm.
- Prepare the walnuts and fresh dill.
- Blend the base with the olive oil, cumin, rock salt, and enough water for a spoonable texture.
- Add the lemon juice and remaining ingredients and pulse until combined.
- Serve a small spoonful at room temperature with warm bread or vegetables.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international lacto-vegetarian dip adaptation)
Beet Walnut Dip is a concentrated dip intended as a small accompaniment. 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 Walnut Dip
| Nutrient | Per 100g | Per Serving (1 serving (77g)) |
|---|---|---|
| Energy (Calories) | 169 kcal | 132 kcal |
| Protein | 3.7 g | 2.9 g |
| Total Carbohydrates | 8.8 g | 6.9 g |
| Dietary Fiber | 3.0 g | 2.3 g |
| Total Sugars | 4.6 g | 3.6 g |
| Total Fat | 14.6 g | 11.4 g |
| Calcium | 38.1 mg | 29.7 mg |
| Iron | 1.53 mg | 1.19 mg |
| Magnesium | 43.3 mg | 33.7 mg |
| Phosphorus | 85.0 mg | 66.2 mg |
| Potassium | 306 mg | 239 mg |
| Sodium | 300 mg | 234 mg |
| Zinc | 0.77 mg | 0.60 mg |
| Copper | 0.31 mg | 0.24 mg |
| Manganese | 0.81 mg | 0.63 mg |
| Selenium | 1.3 µg | 1.0 µg |
| Vitamin C | 7.8 mg | 6.1 mg |
| Vitamin A (RAE) | 14.1 µg | 11.0 µg |
| Vitamin E | 4.42 mg | 3.44 mg |
| Vitamin K | 2.9 µg | 2.3 µg |
| Thiamin (Vitamin B1) | 0.08 mg | 0.06 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.05 mg |
| Niacin (Vitamin B3) | 0.46 mg | 0.36 mg |
| Vitamin B6 | 0.14 mg | 0.11 mg |
| Folate (DFE) | 87.5 µg | 68.1 µg |
| Choline | 10.3 mg | 8.0 mg |
