Detoxifying Beetroot and Banana Stem Salad

Detoxification is a word that has been used so much and in so many ways, and I’d love to know what your take is! Some people trash the concept of detoxification in the belief that such a thing does not even exist. There might be a little truth in their belief simply because it can be used too loosely and in ways where it may not make any sense to you personally. Other people are constantly drinking celery juice and other green juices thinking that they need to detoxify all the time. So what really is true when it comes to detoxification?

Detoxification is a concept that is a vital part of many ancient systems of medicine, from Ayurveda to Traditional Chinese Medicine. The truth is that many symptoms and conditions are linked to congested channels of detoxification. Weight loss resistance can also be a sign that detoxification is impacted, since fat stores toxic waste. Everything from acne to inflammatory pains to anger to irregular lab markers could be linked to lack of detoxification.

I love salads, as you’ll see through Phyto Bites! I love them hot, cold, Indian, Mediterranean, Eclectic and in just about every possible way! Many of you who have written to me have gotten stuck with salads, and I get so frustrated seeing sliced carrots, cucumbers and tomato served as salad! Some of my salads are a meal in a bowl. This Detoxifying Beet and Banana Stem Salad is not a meal by itself, as it lacks a balance in macronutrients. The intention behind it is to improve your body’s own ability to detoxify!

As you’ll keep seeing through all my recipes, I have three stars of the show, in this case, it’s beetroot, banana stem and apple. Remember my mantra, which is enjoy food from concept to creation to consumption! Also remember to have the intention in your mind while you eat, for food is pretty much like yoga. You really want to bring your awareness. Just like a yoga pose is not ideal unless you have awareness of your breath, food is not ideal unless you eat it with the awareness of the intention behind the meal! So release all that you need to release, and allow this amazing bowl to decongest your beautiful body!

Let’s breakdown the ingredients of this recipe before going into it.

  1. Banana Stem– The banana tree is called kalpavriksha, where every part of the tree is useful. The banana stem is found deep inside the trunk, which is then harvested after that stem has provided banana flower and bananas. The stem is something I’ve grown up eating constantly, and didn’t realise how unique this was until I moved and found people discarding the stem on the streets by the side of vegetable markets. It’s loaded in fibre, requires some knowledge in cleaning it, but literally sweeps out your intestine of built up waste!
  2. Beetroot– Beetroot is not used by so many people because it’s high in sugar, but it’s also rich in phytonutrients called polyphenols and Vitamin C, both of which help your adrenal glands and your immune system. It’s great for gut healing and liver health. There are a ton of vitamins and minerals.  For more information on vitamins and minerals, read my e-book!
  3. Apple– Apples with the skin are also loaded with polyphenols and Vitamin C! They contain pectin which is a potent gut healer and can repair damages to your mucosa! It is a fruit, but is fibre and nutrient dense, so it does work with a meal, unlike other fruits.

Always remind yourself that food is medicine! If you try this out and love it as much as I do, share a picture on instagram and tag me @phytothrive!

Detoxifying Beet and Banana Stem Salad
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

Three star ingredients that are powerhouses of detoxification, to get your pathways moving and helping you purge yourself of toxins

Course: Salad
Cuisine: Eclectic Indo Mediterranean
Servings: 2
Author: Deepa Kannan
  • 1 foot Banana Stem Makes sure it's tender
  • 2 Beetroots
  • 2 Apples
  • 1 tsp Organic Butter/Ghee Replace if Vegan
  • 1/2 tsp Mustard Seeds
  • 1 Green Chilly
  • 1 Red Chilly
  • 1 tbsp Coriander Leaves
  • 1 Lemon
  • 1 pinch Coriander seed powder
  • Salt
  1. Preparing the banana stem is tricky, but once you have the hang of it, it's a easy. Take the stem and first remove one outer layer in order to reach the tender inner stem. Slice it into 1/2 cm rounds. Slice each round to form 1/2 cm squares. While you cut it, keep dropping it into a bowl of lemon water or buttermilk so it does not turn black. After you cut all the squares, take a thorny stem. We use the one from a bougainvillea bush. Swirl it round and round the water so it can catch all the extra fibre from the cut banana stem and discard it. Cook it in water on low heat until tender. It might take about 10 minutes or more based on how tender the stem is. Drain and set aside until cool.

  2. Cut the beetroot into 1/2 cm squares. Cook it in boiling water on low heat until tender. Drain and set aside to cool

  3. Chop the apples into 1/2 inch squares with the skin. Mix it in a large salad bowl with the cooled banana stem and beetroot. Make sure that both are cool. Do not add them to the apples when hot. 

  4. Chp the green chillies and set aside.

  5. In a small seasoning pan or frying pan, heat the ghee on low. As it heats, add the mustard seeds and allow them to pop. Immediately add the green chillies and the red chilly torn into two. Add the coriander seed powder into the pan and turn it off.  Add it to the salad bowl, along with the chopped coriander leaves, lemon juice and salt. Serve fresh