1. Preheat oven to 400°F. Place your peeled golden beet in a small dutch oven with a splash of water and olive oil. Cover and roast for 50 minutes.
2. Spread your broccoli and cauliflower florets out on a roasting sheet and mix well with coconut oil, red pepper flakes and salt. Roast for 50 minutes along side the beet.
3. Bring a large steamer pot of water to a boil. Steam your kale for about 2 minutes or until wilted, but still a lovely color green. Remove from the pot.
4. Soak your quinoa for at least 10 minutes or up for an hour and then drain well. Combine into a large pot with 2 cups of veggie broth, a pinch of sea salt and splash of olive oil. Bring to a boil and stir well. Reduce to a simmer and cover for 10-15 minutes or until the quinoa is fluffy.
5. In a separate pot, bring 3 cups of water to a boil. Add your lentils and reduce to a simmer for roughly 15 minutes. Add a pinch of salt and cook for another 3-5 minutes and then drain the remaining liquid.
6. For the Chile sauce: Combine all ingredients into a high speed blender and blend on high for a minute or until mixture is completely smooth. Season to taste to your liking and add more water if the consistency is too thick or won't blend.
7. Once your roasted veggies are ready, dice your beets. Take a large deep bowl and place your quinoa in the middle. Surround it with your kale, roasted veggies, beets and lentils. Layer a few slices of avocado on top and drizzle your chile sauce and horseradish mayo on top with a dusting of chopped chives.
Photo courtesy of the author