Preheat the oven to 400 degrees F. And cook rice according to package instructions.
Spread the radishes, cauliflower, asparagus, and potatoes over one or two large baking sheets. Drizzle vegetables with olive oil, sprinkle with sea salt, and use your hands to toss everything together to make sure all of the vegetables are coated (Note: you can also add various spices or dried herbs for more flavor - try paprika, dried oregano, thyme, garlic or onion powder, etc).
Place the sliced beets on a long sheet of foil, then wrap them into a foil packet. Place the foil packet on the baking sheet with the other vegetables.
Roast the vegetables for 20 to 30 minutes, stirring once halfway through, or until vegetables are cooked to desired doneness (Note: if you like your beets very soft, leave the foil packet in the oven another 10 minutes).
Divide the cooked rice between 3 or 4 bowls. Add desired amount of mixed greens (or beet greens), followed by roasted vegetables, watercress, and sunflower seeds. Drizzle desired amount of green goddess dressing on top, and enjoy!
Add all of the ingredients for the green goddess dressing to a food processor or blender. Process until completely combined and creamy (Note: dressing will be very thick...for a thinner consistency, add 2 to 3 tablespoons of water). Transfer to a sealable container or jar and refrigerate until ready to use.
*I used ½ cup basil, ⅓ cup sage, and a couple tablespoons of mint. You can also use parsley
The dressing keeps for 5 days in a sealed container
**I chopped up the greens attached to the beets as my source for greens. You can also use baby spinach, kale, chard, spring green mix, etc.