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.