3/4 cup Simply Dressed® Greek Feta Salad Dressing 4 cups fresh cauliflower florets 2 tbsp olive oil 2 large golden beets 1/4 tsp ground cumin 1/2 cup roasted red pepper slivers 1 cup fresh parsley leaves 1 cup diced cucumber One (15 oz.) can chick peas, rinsed & drained 1/2 cup slivered and pitted kalamata olives 1/4 cup diced red onion 3 oz. crumbled feta cheese
Preheat oven to 400° F. Combine cauliflower and olive oil and place on a baking sheet. Roast cauliflower 15 to 18 minutes or until cauliflower is golden and tender (times will vary depending on size of cauliflower pieces).
Place beets in a saucepan and cover with water, bring to a boil and simmer until tender, about 20 to 30 minutes (times will vary depending on size of beets). Cool slightly, peel and dice.
In a large bowl, combine Simply Dressed® Greek Feta Salad Dressing with ground cumin. Add all remaining ingredients and toss well. The salad is best served right after it is tossed.