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Spiralized Veggie Salad

By Chef Marisa Ford


12 Hilary's Mediterranean Bites
1/2 c Hilary's Tomato Kalamata Dressing
1 medium beet, peeled and thinly sliced
1 T coconut oil
1 large carrot, peeled and spiralized
1 medium zucchini, spiralized
15 oz can chickpeas, drained and rinsed
1 c quinoa, cooked
2 T fresh mint, thinly sliced, plus more for garnish
2 c mixed salad greens
sea salt to taste
freshly ground pepper


Preheat oven to 450 degrees F. Mix sliced beets and coconut oil and sprinkle with a pinch of salt. Place on baking sheet and roast for approximately 15-20 minutes or until tender. While the beets are roasting you can begin preparing the rest of the salad. And when the beets are done roasting you can begin preparing the Hilary's Mediterranean Bites as per package instructions. Mix the roasted beets, carrots, zucchini, chickpeas, quinoa, mint, and Hilary's Tomato Kalamata Dressing. Next, you can begin plating the salad by first putting salad greens on each plate followed by the vegetable and bean mixture. Top each salad with additional mint and place Bites on the side. Finish with salt and freshly ground pepper.

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