Preheat oven to 400 degrees F. Line sheet pan with parchment paper.

Using aluminum foil, wrap golden beets and arrange on pan with carrots and shallots. Bake 40-50 minutes, until vegetables are fork tender.

Refrigerate vegetables until completely cool.

In high-speed blender, combine cooked beets, carrots and shallot with garlic, cucumbers, vinegar, salt and water and blend until smooth.

Ladle into bowls and top with coconut milk, green onions, micro greens and black cumin.

Serve with Simple Mills Original Organic Seed Flour Crackers.