Roasted Beet Cauliflower Chickpea Salad

Step 1

Preheat oven to 400 degrees F. Lightly grease a baking pan with oil.

Step 2

Roasting: Place cauliflower florets on one side of the baking pan and the diced beets on the other. Whisk in oil, salt, pepper, turmeric in a small bowl. Now drizzle it over cauliflower and beets to coat them well. Gently toss them with your fingers, making sure to keep them in single layer and not overcrowd.

Step 3

Place baking pan on the middle rack and roast for 30-35 minutes, stirring half way through. Once roasted the veggies should be fork tender. Keep aside.

Step 4

Dressing: In a small bowl, add all the ingredients called for the dressing and whisk well until combined.

Step 5

Mix together: In a large serving bowl, mix two cups of each roasted vegetables, cucumber and chickpea, ½ cup of peanuts and cilantro. Top with the dressing and give a good stir.