Preheat oven to 425 F. Line a cookie sheet with parchment paper and toss beets with 2 teaspoons olive oil and a tablespoon of thyme leaves. Season with salt and pepper. Roast for 30-35 minutes, until edges turn crispy.
Toss carrots with remaining teaspoon of olive oil and tablespoon of thyme. Season with salt and pepper. Heat a large saute pan over medium-high heat. Add carrots and cook until fork tender, about 10 minutes, tossing frequently to brown on all sides. When carrots are done, remove from pan and lower heat to medium. Add kale and saute until just wilted, about 2 minutes.
Divide quinoa, beets, carrots, and kale between two bowls. Drizzle with horseradish cream.
Combine drained cashews, coconut milk, lemon juice, horseradish, garlic and salt and pepper in a high speed blender. Mix until very smooth, about 2 minutes, then add parsley. Blend for 10 seconds more.