Ingredients
8 small beets, peeled and quartered
2 tsp. coconut oil
1/3 cup of organic veggie stock
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. sea salt
1 clove minced garlic or more if you enjoy
garlic
Directions
1. Preheat oven to 400F. Toss all ingredients into bowl, place on roasting pan.
2. Bake 25 min or until beets are just tender.
A simple, fiber-rich side dish that comes together with one pan and a handful of pantry staples. The chickpeas crisp up alongside the cauliflower, and a grainy mustard dressing brings everything to life. Perfect as a side, a meal-prep base, or a complete spring lunch when added to greens.
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