Turmeric Roasted Vegetable Salad
Cook time – 35 min

- Total time
- 50 minutes
- Preparation time
- 15 minutes
- Portions
- 3
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.
Ingredients
- 4 fresh red beets, tops removed
- 1 cup baby carrots, halved
- 3/4 cup chickpeas, drained
- 1 leek, cleaned, sliced
- 4 teaspoons olive oil
- 2 teaspoons onion powder
- 1-1/2 teaspoons ground turmeric
- 1 teaspoon smoked paprika
- 1 garlic clove, minced
- 1 pkg. (13 oz.) DOLE® Chopped Sunflower Crunch Salad Kit
Nutritional Facts
Serving Per Container | |
Serving Size | |
Calories | 0 |
Entries | Daily value in %* |
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.