Spiced Roasted Golden Beets

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!