Carrot Miso Burritos Recipe | Dole

Ingredients

• 2 cups coarsely chopped DOLE® Carrots
• 1/3 cup plus 1 tablespoon rice vinegar, divided
• 4 scallions, thinly sliced
• 2 tablespoons grated fresh ginger
• 2 tablespoons yellow or white miso
• 2 teaspoons honey
• Salt to taste
• 2 tablespoons olive oil
• 2 tablespoons chopped cilantro
• 1 pkg. (12 oz.) DOLE Very Veggie®
• 12 large Swiss chard or collard leaves, washed, trim away center rib & stems
• 2 cups canned white beans, drained
• 24 medium cooked shrimp, optional
• 2 medium beets, peeled and thinly sliced