(20 minutes serves 4)

5 medium carrots, each cut into thick wedges (about 3 inches long and 1/2 wide)
2 large beets, cut into similar sized wedges with the tops discarded
1/8 cup fresh lemon juice
3 heaping tablespoons cashew butter
3 tablespoons extra virgin olive oil
1/4 cup water
1 teaspoon curry powder
1/4 cup fresh dill (or 2 tablespoons dried)
Sea salt and fresh black pepper

Steam the carrot and beet wedges in a steaming basket until tender (roughly 15-20 minutes depending on size and water temperature).  Drain and place in a bowl to cool.  In another bowl, mix together the lemon juice, cashew butter, olive oil, and water, with the curry powder and dill. Season with salt and black pepper.  Pour over the carrot and beet wedges and add additional fresh dill to garnish, and adjust the salt and pepper if needed.  Serve at any temperature.