Pre-heat oven (300 F). Peel beets and carrots and cut in big, coarse chunks. In a small bowl, whisk honey, olive oil, thyme, and salt & pepper to taste. Place vegetables in a baking tray, douse with the honey-olive oil mixture, cover with foil, and roast (35 mins).
In a separate tray, roast cashews for 5 minutes & set aside to cool down. While vegetables are roasting, mix raw sugar, vinegar & ginger in a small pot and bring to a boil. Set to low heat & reduce to a syrup, stirring. Let it cool down.
Serve roasted vegetables warm over your favorite greens (arugula & spinach are recommended). Top with crumbled chevre, the roasted cashews, and cover with syrup.
A perfect recipe to enjoy the best of Costa Rica's tropical flavors with your Summer BBQ. Roast the pineapple, Spanish onions, garlic and jalapeños and let cool down to room temperature. Blend with the ketchup and fresh cilantro. Fold in the canola oil, white wine vinegar, and salt+pepper to taste.
In a food processor, flash puree the tomatoes until reaching a coarse consistency. Pour in a mesh colander and drain. Process the onion and garlic until finely chopped. Pour tomato, onion, garlic and the rest of the ingredients in a pot.
Cook on the stovetop for about ten minutes on low-medium heat, stirring thoroughly with a wooden spoon. Fold in additional salt and pepper to taste.
Serve warm (microwave a bit if necessary) with plantain chips, or thin slices of fresh carrot. For a spicier version, just add more Chipotle. Makes about 2 cups.
Boil the green plantain for about ten minutes. Let it cool down, peel, and cube.
Cube the Peach Palm Fruit and tomato. Finely chop the onion, bell pepper, and cilantro. Add all ingredients to a glass bowl and marinade with lime and orange juice. Add salt and pepper to taste and chill for half an hour. Garnish with avocado slices and serve with your favorite chips!
* May be substituted with watermelon, green mango, granny smith apples, or pear squash.