Make the sauce by adding all of the sauce ingredients into a small bowl, and whisk to combine. Set aside.
In a large mixing bowl, add the beet, carrot, and parsley, then set aside.
Heat a medium size skillet and add the sesame seeds and sunflower seeds. The pan should be dry so no oil or butter.
Let cook for 3 minutes on medium/low heat, stirring frequently so that they won’t burn.
Turn off heat and add to the beet and carrots.
In the same skillet, heat the grapeseed oil and the vegan butter spread. Add garlic and cook for 3 minutes on medium/low, stirring frequently as not to burn.
Turn off heat, strain the garlic from the oil and add the garlic to the beet and carrot bowl.
Add the sauce to the bowl and stir to combine.
To serve, place a handful of the chopped romaine on each plate (or bowl) and pile the beet salad on top.

1/2 large beet, grated (1 cup or 100 gram)
1 large carrot, grated (2 cup or 155 gram)
1/2 cup parsley, chopped (10 gram)
1/4 cup sesame seeds (35 gram)
1/2 cup sunflower seeds (70 gram)
3 garlic cloves, thinly sliced
1 tablespoon vegan butter spread
1 teaspoon grapeseed oil
5 romaine leaves, chopped

Sauce
1 tablespoon sesame oil
2 teaspoons soy sauce
1/2 lime, juice of
1/4 teaspoon five spice powder
1/2 teaspoon ginger, peeled and grated
1/2 teaspoon sugar