Ingredients For the Salad: 2 bundles golden beets (about 10–12 beets), cut in half 1 bundle tricolor carrots, peeled and chopped 2 tablespoons high-heat avocado oil Salt, to taste Garlic powder, to taste For the Vinaigrette: Juice of 2 lemons 1/4 cup extra virgin olive oil 2 tablespoons…

Ingredients: For the Roasted Beets: 6-8 medium beets (yellow or red) 3 tablespoons olive oil Kosher salt For the Lemon Tahini Sauce: 2 cloves garlic 2 tablespoons tahini ½ red Fresno chili (with seeds) 3 tablespoons olive oil 3 tablespoons lemon juice 1 tablespoon maple syrup (optional, o…