Recipes

Cooking Times

Ready in: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 2-4

Ingredients

• 4 small, peeled and sliced Gold Beets
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 cup shredded Red Cabbage
• 1 teaspoon red wine vinegar + a few shakes of salt
• 3 Rainbow Bunch Carrots
• 2 pita pockets
• 1/4 cup vegan tzatziki
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 lemon, juiced
• 1/2 teaspoon each: garlic powder, cumin, salt
• 1/4 teaspoon pepper
• 1/2 cup Curly Parsley

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. 2. Slice peeled golden beets into 1/4-inch rounds; toss with olive oil, salt, and pepper. 3. Spread the beets on the baking sheet in a single layer and bake for 25-30 minutes, flipping halfway. While they are baking, mix the cabbage with the vinegar and salt, and chill in the fridge. 4. Peel rainbow carrots into ribbons. 5. In a bowl, mash the chickpeas (or use a chopper) and combine with olive oil, lemon juice, garlic, cumin, salt, and parsley. 6. Cut the pita pockets in half. 7. Inside each half, layer a scoop of the chickpea mash, pickled cabbage, roasted beet slices, carrot ribbons, and top with a drizzle of vegan tzatziki or Ranch dressing.