Ayurvedic Beetroot "Cheeze" Bites
A vibrant, nourishing twist on the classic Brazilian pão de queijo — now vegan, dairy-free, and infused with the grounding, blood-building qualities of beetroot
Ingredients
Main Ingredients
- • 1 medium beetroot (boiled & mashed, about ½ cup purée)
- • 1 cup sour cassava starch (polvilho azedo)
- • ½ cup sweet cassava starch (polvilho doce)
- • ½ cup warm water
- • ¼ cup olive oil (or other mild oil)
- • ¼ tsp salt (adjust to taste)
- • 2–3 tbsp nutritional yeast (optional, for "cheesy" flavor)
Method
Cook the beetroot until soft and blend into a smooth purée.
In a large bowl, combine sour starch, sweet starch, salt, and nutritional yeast.
Add beetroot purée and olive oil. Slowly pour in the warm water, mixing until you form a soft, pliable dough.
Shape into small balls (like traditional pão de queijo).
Bake in a preheated oven at 180–200 °C (350–390 °F) for 25–30 minutes, until slightly golden on the bottom.
Ayurvedic Insights
Beetroot Benefits
Sweet, grounding, rich in prana, excellent for supporting Rakta dhatu (blood tissue).
Cassava Starch
Light, easy to digest, gives natural energy without heaviness.
Olive Oil
Nourishing, balances Vata dosha.
Dosha Compatibility
Perfect For:
- • Vata: Nourishing, oily, warm properties help pacify Vata
- • Pitta: Sweet post-digestive effect (madhura vipaka) gently balances Pitta
- • All Doshas: Sattvic nature makes it suitable for all constitutions
Best Enjoyed:
- • Warm, straight out of the oven
- • Perfect for tea time, kirtans, or as an Ayurvedic-inspired comfort snack
- • As a sattvic snack to maintain balance