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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 cups red quinoa (prepared)
- 3 beets (large, peeled and sliced into half moons)
- 1 bunch carrots (young, sliced in half lengthwise)
- 3 handfuls kale (roughly torn)
- 2 Tbsp. fresh thyme leaves (divided)
- 1 Tbsp. extra-virgin olive oil (divided)
- salt
- pepper
- horseradish cream
- 1/2 cup unsalted cashews (soaked for 2 - 24 hours)
- 1/2 cup full fat coconut milk (add 1/4 cup more for a runnier dressing*)
- 2 Tbsp. lemon juice
- 4 Tbsp. grated horseradish (freshly, add gradually and test for spiciness)
- 2 Tbsp. fresh flat leaf parsley (roughly chopped)
- 1 clove garlic
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt
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