Rated 5 carrots
Turn your oven up to 400 degrees.
Wash, trim and chop 3 large golden beets into bite size chunks. Peel.
Put the chunks in a big ziplock bag and add:
1/2 tsp curry powder
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp salt
1-2 TBSP coconut oil
Seal the bag and shake it up really well, until all the beets are evenly coated. Pour the beets onto a baking dish — sides are still good though, so the oily goodness doesn’t drip down and create toxic smoke.
Roast for 30 – 40 minutes, or until they seem even more golden and done. It’s a good idea to flip them around half way through.
In a small bowl whisk together:
2 T red wine vinegar
1 T olive oil
4-5 garlic cloves, minced
2 tsp lemon or lime juice
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
This dressing is really good on lentils, too.
You’re almost done! Just a few more steps before you feast:
– Toast a piece of your favorite healthy bread. Get it really crispy and then let it cool. Once it has, spread a generous amount of the cashew cheese on it and cut into croutons.
– Prepare one bunch of fresh spinach. Rinse the leaves well, trim the stems, dump it in a salad spinner and dry it.
– Cut up a ripe avocado. Don’t skip this step, avocado is what I call The Money Food — it adds infinite deliciousness.
– Put all the spinach in a large salad serving bowl. Add the avocado, the roasted beets, some coconut bacon and a little salad dressing. Toss, add the croutons, and enjoy!