Fall Salads are the best!
Roasted Beet + Cauliflower Fall Salad
Serves 2
Ingredients:
4 cups romaine lettuce, chopped
2 medium beets beets, peeled and chopped (1/2-inch pieces)*
2 cups cauliflower, chopped into florets
1 tablespoon olive oil, divided
1/4 cup Biena Snacks Sea Salt Chickpeas
2 tablespoons sunflower seeds (shells removed)
Salad dressing of choice
*Short on time? Try Love Beets - all you will have to do is cube them up! They will be ready to go. Look for them in the produce section of the grocery store.
Directions:
Preheat the oven to 425 degrees F.
Place the cubed beets on a piece of aluminum foil, drizzle with 1/2 tablespoon of olive oil. Wrap up the beets into a packet and place on a baking sheet. Bake for 45 minutes, until the beets are tender.
Place the cauliflower florets on a baking sheet, drizzle with 1/2 tablespoon of olive oil. Bake for 25 minutes, until the cauliflower is tender and lightly browned.
To assemble the salads - divide the lettuce among two serving bowls. Divide the toppings evenly among the salad: roasted beets, roasted cauliflower, roasted chickpeas, and sunflower seeds. Finish with your salad dressing of choice (my go to is balsamic vinaigrette!)!
