Heat oven to 390ºF and line a sheet pan with unbleached parchment paper. Optionally, place a large casserole dish filled halfway with water on the lowest rack in the oven. This adds steam to keep the roasting veggies from drying out.

Roast the Veggies: Add the chopped radishes and cauliflower florets to a large glass or stainless-steel mixing bowl. Drizzle with 1 tablespoon extra virgin olive oil and ¼ teaspoon salt. Toss with your hands to evenly coat. Spread on the parchment-lined sheet pan and roast until the cauliflower florets are slightly golden brown and easily pierced with a fork, about 20-25 minutes. (See note for Miele Combi-Steam oven option). While the cauliflower and radish roast, steam the golden beets, sauté the onion, and prepare the turkey bacon using your preferred method.

Make the Golden Beet Purée: In a stovetop steamer, steam the golden beets until easily pierced with a fork, about 15-20 minutes. Larger pieces take longer, so keep them small. Drain the beets and add them to a food processor with the ghee and salt. Process on high for 5-10 seconds. Add the non-dairy milk and balsamic vinegar one tablespoon at a time, continuing to process on high until the desired flavor and consistency are reached. Scrape the bowl a few times for even blending. Set aside.

Sauté the Red Onion: While the veggies are roasting, the beets are steaming and the turkey bacon is cooking, slice the red onion. In a small skillet on medium-low heat, warm 1 teaspoon of olive oil. Add the onions, and 2 pinches of fine sea salt and sauté until translucent, about 3-5 minutes. Set aside and keep warm.

Plate, Garnish and Serve: Smear a plate or shallow soup bowl with the golden beet purée. Add the cauliflower, radishes, and red onions. Slice the turkey bacon into 1″ pieces, cutting on the bias to form points. Line your dish with the turkey bacon and garnish with micro greens, and freshly ground salt and black pepper to taste.