Directions

  • Preheat oven to 425°F.

     

  • Wash and peel beets and slice into 1/4-inch slices.Toss together beets, carrots, chickpeas and leek with oil, onion powder, turmeric, paprika and garlic until evenly coated.Evenly spoon onto baking sheet.

     

  • Bake 35 minutes, turning once, or until vegetables are tender crisp and golden brown.Cool slightly.

     

  • Pour salad kit ingredients into bowl and toss together.Place salad on serving platter and top with roasted vegetables.