Moroccan Salad with Beets, Carrots and Cauliflower

Ingredients:

1 cup Arugula

1 Carrot (shredded or whole)

1 Beet

1 Head Cauliflower

1 Can Chickpeas

1/2 cup Raisins

1/2 cup Goat Cheese or Feta Cheese (optional)

1 cup Bulgur wheat, Quinoa, or Brown Rice

Dressing:

1/2 cup Soy yogurt

2 tsp Lemon

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Chili powder

1/2 tsp cumin

Slice the beets (and carrot if using whole carrot) into 1/4 inch slices, and chop cauliflower into bite sized pieces, drizzle with olive oil, and roast at 425 F for 20 minutes, stirring after 10 minutes.

Cook bulgur (or quinoa/rice) according to package.

Combine yogurt, lemon, salt, cinnamon, chili powder and cumin and toss half of the dressing with arugula.

Combine arugula, bulgur, roasted veggies, raisins and cheese (if using) and drizzle with remaining yogurt dressing.