Rainbow Root Veggie Pita
Cooking Times
Ingredients
- 4 small, peeled and sliced Cal-Organic Gold Beets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 cup shredded Cal-Organic Red Cabbage
- 1 teaspoon red wine vinegar + a few shakes of salt
- 3 Cal-Organic 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 Cal-Organic 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.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
Download