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Preheat oven to 425 degrees.
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Coat the slice of beets with 1 teaspoon coconut oil and put on a lined sheet pan.
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Roast in the oven until tender, about 12-18 minutes.
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Start the rice by adding the stock and rice to a sauce pan.
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Once the stock is boiling cover the pan and reduce the heat to low.
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The rice will cook for about 30 minutes, adding more liquid if needed until absorbed and rice is soft.
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Meanwhile in a large saute pan over medium heat melt the remaining 1 tablespoon coconut oil.
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Add the onions and saute until slightly tender about 5 minutes.
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Add the carrots and pepper to the onions, cover and cook to steam the vegetables until slightly softened about 8-12 minutes.
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Next add the celery, snap peas, and radish, cover and cook to steam the vegetables until slightly softened about 8-12 minutes.
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At this point the carrots and peppers should be soft and cooked threw.
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Serve the vegetables over the rice and top off with sweet and spicy dressing and green onions to garnish.