4 medium beets, peeled and julienned (I used 1 golden beet)
1 tablespoon olive oil
1 green onion, sliced, divided
1 fresh cayenne pepper, seeded and sliced
1/4 cup coconut milk
1 1/2 teaspoons raw apple cider vinegar
1 teaspoon raw agave
1/2 teaspoon curry
1/2-1 teaspoon salt
1. Place beets in a bowl. Add olive oil and toss to coat. Set aside.
2. Add most of onion (reserve some for garnish) and cayenne pepper to beets.
3. Add coconut milk, apple cider vinegar, agave, curry, and salt. Stir well.
4. Serve immediately or set aside to let beets absorb the flavors.
Tropical beets will keep in the fridge for 2 days.
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Source of recipe: I created this recipe.