Heat oil in large saucepan over medium heat. Add onions; sauté about 5 minutes or until softened. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes until vegetables begin to soften; stir occasionally.
Add zucchini, broth and seasoned salt. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Season to taste with salt and pepper.
Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.
1 T. minced fresh parsley
1 T. minced fresh dill
2 garlic cloves, minced
1 t. grated lemon peel
Combine all ingredients in small bowl.