Roasted Beet + Cauliflower Fall Salad
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.
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!)!