Issue 1 – Summer

Roasted Beets with Sour Cream & Chives


  • 4 medium-sized beets, washed, trimmed, and cut into bite-sized cubes
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 3/4 cup raw cashews, soaked in water for 4 hours or overnight
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons chopped fresh chives


1 – Preheat your oven to 400°F (200°C).
2 – Place the beet cubes on a baking sheet lined with parchment paper.
3 – Drizzle the beets with olive oil and season with salt and pepper. 4 – Toss to coat the beet cubes evenly with the oil and seasoning.
5 – Roast the beets in the preheated oven for about 25-30 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the size of the beet cubes.
6 – While the beets are roasting, prepare the sour cream. Drain the soaked cashews and rinse them thoroughly. Place the cashews, water, lemon juice, and apple cider vinegar in a blender or food processor. Blend until smooth and creamy. If needed, add a bit more water to achieve the desired consistency. Season with salt and pepper to taste.
7 – Once the beets are cooked and slightly cooled, transfer them to a serving platter.
8 – Spoon dollops of the vegan sour cream over the roasted beet cubes. Sprinkle with freshly chopped chives.
9 – Serve the roasted beets with vegan sour cream and chives as a side dish or as part of a salad.

Raw Beet and Carrot Slaw



  • 2 medium-sized beets, peeled
  • 2 large carrots, peeled
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup or agave nectar
  • Salt and pepper to taste
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup chopped parsley (optional)


1 – Grate the peeled beets and carrots using a box grater or a food processor fitted with a grating attachment. Place them in a large bowl.2
2 – In a separate small bowl, whisk together the lemon juice, olive oil, maple syrup or agave nectar, salt, and pepper until well combined.3
3 – Pour the dressing over the grated beets and carrots. Toss everything together until the slaw is well coated with the dressing.
4 – Let the slaw sit for about 10-15 minutes to allow the flavors to meld together.
5 – Add walnuts and parsley, if using. Give the slaw a final toss before serving.
6 – Serve slaw as a refreshing side dish or as a topping for burgers, sandwiches, or wraps.

Garden Tips

Beets and onions have a mutually beneficial relationship as they help deter pests from each other. The strong aroma of onions can repel pests that may damage beet roots, such as aphids and leaf miners. Plant onions as a companion to beets as a natural pest protection.

Harvesting: Beets are typically ready for harvest when the roots reach the desired size, usually around 1 to 2 inches in diameter. Gently pull or dig out the beets from the soil, taking care not to damage the roots. Harvest the greens as well, if desired, when they are young and tender.

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