Ingredients (for 2 servings):

• 250g whole sweet chestnuts (or 200g pre-cooked sweet chestnuts, broken into chunks)
• 500-600g raw beetroot (or 400g pre-cooked beetroot, sliced)
• 125g soft goat’s cheese, crumbled
• 2 tablespoons mixed seeds (such as sunflower, pumpkin, or sesame seeds, for extra protein)

For the dressing:

• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon dijon mustard
• 1 small garlic clove, crushed
• 1 teaspoon raw honey (for a sweet balance)

Instructions:

1. Prepare the beetroot: If using raw beetroot, boil or roast until tender (about 30-40 minutes). Once cooked, cool slightly, peel, and slice. If using pre-cooked beetroot, slice and set aside.
2. Cook the chestnuts: If using raw chestnuts, score an “X” on each one, roast or boil until tender (about 20-30 minutes). Peel and break into chunks. If using pre-cooked chestnuts, break into chunks.
3. Toast the seeds: Lightly toast the mixed seeds in a dry pan for 2-3 minutes until fragrant. Set aside.
4. Make the dressing: In a small bowl, whisk together red wine vinegar, olive oil, mustard, crushed garlic, and raw honey.
5. Assemble the salad: Toss the beetroot and chestnuts with the dressing. Gently fold in the crumbled goat’s cheese.
6. Top with seeds: Sprinkle the toasted seeds over the salad for added crunch and protein.
7. Serve: Enjoy warm for a satisfying and nourishing meal.

Ayurvedic Sidenotes:

• Vata: Pacifying
• Pitta: Neutral
• Kapha: Slightly Aggravating

Chestnuts, beetroot, and seeds provide grounding and nourishing qualities, pacifying vata, while the honey mustard dressing adds a delightful sweetness and tang to balance the flavors.

Nutritional Value (per serving):

• Protein: ~14-16 grams (depending on seed mix used)

This Warm Chestnut & Beetroot Salad with Honey Mustard Dressing is a flavorful, protein-packed dish perfect for lunch or dinner, combining hearty ingredients with a sweet and tangy dressing.