I tried this “glory” sauce at the Calgary Farmers Market about a year ago and have wanted to recreate it ever since…so I finally did! All the these flavors go so well together….nom nom!
4 candy cane beets
3 tbsp. chives, chopped
2 c steamed broccoli
handful toasted almonds
3 carrot, shaved
2 tbsp. red onion
1 medium head of cauliflower, rinsed
2 garlic cloves
1 tbsp olive oil
Himalayan salt & pepper to taste
2 tbsp olive oil
1 tbsp tahini
1 tsp coconut aminos
2 tsp apple cider vinegar
1 garlic clove, minced
1.Pre- heat your oven to 400F. Drizzle olive oil over your beats, wrap in tinfoil and bake for about 1 hour and 20 minutes or until beets are tender. Place almond in the oven to toast them about 8 minutes before the beets are done- watch them so they don’t burn.
2. Wash your cauliflower, remove the core and let the cauliflower dry completely. Cut into smaller chunks and place in food processor. It may not all fit in at once, and you do NOT want to over process it or it will get mushy. I pulsed couple florets of cauliflower until it was small with the texture of rice then transferred it to a bowl and repeated with remaining cauliflower.
3. Steam your broccoli till tender, shave your carrots, chop your chives & red onions.
4. In a mini chopper mix all sauce ingredients till smooth.
5. Add all of your ingredients to a bowl and drizzle with the sauce!