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Roasted Rainbow Carrot Salad

chioggia beets, watercress, black quinoa, labne
4.2 stars
(40 reviews)
  • Gluten-Free
  • Egg-Free
This Middle Eastern-inspired salad is bursting with color and flavor. Roasted rainbow carrots are tossed with coriander, honey, and <i>urfa biber</i>, a dried chili used in Turkish cuisine that has a mild, earthy spice with a fruity, raisin-like finish. The carrots are teamed with roasted chioggia beets, watercress, and black quinoa. House-made labne (a Middle Eastern style ricotta) and a tangy za'atar vinaigrette offset the flavors of the veggies and dress the salad perfectly.
Nutrition
Per Serving*
1.0 Per Container
With
Vinaigrette
Without
Vinaigrette
Calories 600 420
Total Fat 42g 23g
Saturated Fat 8g 6g
Trans Fat 0g 0g
Cholesterol 15mg 15mg
Sodium 970mg 730mg
Total Carbs 43g 42g
Dietary Fiber 8g 8g
Sugars 19g 19g
Protein 16g 16g
Vitamin A 28391IU 28390IU
Vitamin C 34mg 32mg
Calcium 108mg 105mg
Iron 3mg 3mg
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

5 Stars
Absolutely loved this. Much prep care and fresh ingredients go into it.

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