Roasted Beet Salad with Baby Leeks - Forks Over Knives

Ingredients

• ⅔ cup raw cashews
• 1 tablespoon nutritional yeast
• 1 tablespoon Dijon-style mustard
• 1 clove garlic
• ½ teaspoon lemon zest
• 1 to 2 teaspoons capers, drained
• 2 cloves garlic, halved
• 4 slices sprouted grain bread
• 1½ lb. trimmed red and/or yellow beets, peeled and cut into 1½-inch wedges
• 2 tablespoons white balsamic vinegar or white wine vinegar
• Sea salt and freshly ground black pepper, to taste
• 2 sprigs fresh thyme
• 8 whole baby leeks or scallions (green onions), trimmed
• 1½ cups tricolor quinoa, rinsed and drained
• 4 cups fresh watercress or mixed baby greens