Roasted Beets and Baby Leeks Platter

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: CASHEW CAESAR DRESSING:

⅔ cup raw cashews

1 tablespoon nutritional yeast

1 tablespoon Dijon-style mustard

1 clove garlic

½ teaspoon lemon zest

1 to 2 teaspoons capers, drained

subheading: PLATTER:

2 cloves garlic, halved

4 slices sprouted grain bread

1½ lb. trimmed red and/or yellow beets, peeled and cut into 1½-inch wedges

2 tablespoons white balsamic vinegar or white wine vinegar

Sea salt and freshly ground black pepper, to taste

2 sprigs fresh thyme

8 whole baby leeks or scallions (green onions), trimmed

1½ cups tricolor quinoa, rinsed and drained

4 cups fresh watercress or mixed baby greens

Directions at forksoverknives.com

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