Turmeric Roasted Vegetable Salad
![Turmeric Roasted Vegetable Salad](/-/media/project/dole/recipe-images/dole_turmeric_roasted_vegetable_salad-22.jpg?h=1929&w=3673&rev=b43f58cfba7a43e7b761849b7d07d68f&hash=8C023232AAA76EB986AF9149C4716A5F)
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
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.