2 red beets
2 golden beets
¼ log goat cheese
¼ cup raw cashews
¼ cup olive oil
1 cup baby greens


Preheat oven to 475 degrees and wash beets.

In a large sheet of tin foil, set beets and sprinkle olive oil throughout. 

Close foil around beets blocking air from outside.

Roast beets for 40 minutes or until soft enough for a knife, but not too soft that you need a knife to poke it. 

Let it cool and remove skin with a paper towel (you can prepare this ahead of time).

In a bowl with 2 cups of water, soak cashews for at least 4 hours or overnight. 

Once ready, add 1/8 cup of water to it and beat in a food processor until smooth. 

Add salt to taste and set aside. Cut beets in slices and then in halves. 

Mix in the baby greens and 2 tbs of olive oil. 

Once well mixed, add cashew cream and crumbles of goat cheese.