ROASTED CAULIFLOWER + CHICKPEA + GOLDEN BEET SALAD

Step 1

Preheat oven to 400 degrees F. Line baking sheet with a silpat, parchment paper or lightly grease with oil.

Step 2

Place the prepared cauliflower on one side of the baking sheet and the diced beets on the other. Sprinkle the chickpeas evenly over top both the cauliflower and beets. Add a small drizzle of olive oil over top, gently toss each vegetable with your fingers, making sure to keep them on their sides as much as possible. Sprinkle with a little garlic salt (or mineral salt and dash or two of garlic powder). Place baking sheet on the middle rack and roast for 40 minutes, stirring half way through.

Step 3

In a small bowl, combine the lemon juice, vinegar, sumac and garlic. If not using sumac, add a few twists of fresh cracked pepper for a lemony-pepper dressing.

Step 4

In a large serving bowl, add the greens of choice, roasted vegetables and chickpeas, tomatoes, and parsley. Top with the dressing and give a good stir. Add salt & pepper to taste.

Step 5

Serve in individual bowls with a sprinkle of pepitas and sliced avocado.

Step 6

Serves 2 – 3

Step 7

If beets are on the larger side, use If on the smaller side, use 3.

Step 8

Beet greens are just as delicious and nutritious as other baby greens. Chopping them up and using them in the salad is a great way to use them!

Step 9

Add a grain like quinoa to make this a healthy grain bowl!