Citrus Beet Bowls

Preheat the oven to 425°F. Add the beets to one side of a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Drain and rinse the chickpeas, and pat dry. Add the chickpeas to the other side of the baking sheet and toss with 1 tbsp vegetable oil, Italian spice, and a pinch of salt. Roast until the beets are tender and the chickpeas are crispy, 15 to 20 minutes.

Heat a small saucepan over medium-high with the millet. Cook until the grains are lightly toasted, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil and reduce heat to low. Cover and cook until water is absorbed, 15 to 17 minutes. Keep covered until you’re ready to serve.

In a medium bowl, whisk together the basil pesto and red wine vinegar. Taste and add salt and pepper as necessary.

Halve the avocado, remove the pit, and thinly slice the flesh. Use a sharp knife to remove the orange peel and pith (the white part that covers the orange). Roughly chop the orange.

Divide the cooked millet between bowls and top with the roasted beets, crispy chickpeas, sliced avocado, and chopped orange, and drizzle with pesto vinaigrette. Dollop cashew cheese on the citrus beet bowls. Dig in!