Direction:
Preheat oven to 425 deg.
Oil beets with some salt, wrap in aluminum foil. Coat the sweet potato with olive oil and salt.
Place on a baking tray and bake for 40-45 mins.
Remove from oven and let them cook down.
Once cool remove the skin, roughly chop and blend along with 3-4 tbsp oil olive, salt, balsamic and cumin powder. Blend into a smooth creamy texture. Add additional olive oil as you see fit.
Meanwhile, heat a cast iron or an open pan until hot and add 2 tbsp olive oil. Add the cauliflowers once the oil is hot. Mix until they are coated with the oil.
Layer them around the pan and let them cook on medium flame for 2 mins untouched. Add salt and mix them.
Layer them evenly again around the pan and cook for another 2-3 mins. Repeat this step for 4-5 times until cauliflower is nicely roasted.
Lastly add the za’atar spice mix and take off the flame.
Next, take 3 tbsp of the sweet beet mix, spread it around a plate, add the cauliflower, add the broken bottle around the plate. Top off with some micro green and sprinkle some more za’atar .
Enjoy!