I just pulled up a beet this morning from the garden and was reminded of this awesome roasted vegetable salad with avocado recipe. If you have not tried it yet, you should. It’s totally awesome!
When I spied this recipe on my friend JJ’s blog, I knew from second I saw the picture I’d be making it as soon as I got my hands on an avocado.
Well, yesterday was my lucky day as we had it last night for dinner.
This roasted vegetable salad with avocado!! It’s our new favorite thing. Go make it!!
~Mavis
Easy Salad Recipes – Roasted Vegetable Salad with Avocado
Ingredients
2 carrots, peeled and chopped into 2 inch pieces
3 beets, peeled and chopped into 2 inch pieces
2 small zucchinis, chopped into 2 inch pieces
1 avocado, peeled, pitted {duh} and chopped into 2 inch pieces
1/4 cup feta cheese crumbles
4 tablespoons olive oil
1–2 tablespoons fresh lemon juice
Instructions
- Fire up the oven to 375 degrees.
- Toss the carrots and 1 tablespoon of olive oil in a bowl.
- Add salt and pepper.
- In an artistic fashion, place carrots on a silpat or cookie sheet.
- Repeat with beets.
- Repeat with zucchini.
- Repeat with onion.
- Cook for 20 minutes, turn veggies over and cook for an additional 20 minutes.
- If your veggies start to brown, cover them with foil.
- Once the vegetables have been cooked and have cooled, toss them with the sliced avocado and lemon juice.
- Sprinkle with feta.
- Serve immediately.
Need a Silpat? Amazon has them in stock.
Angie Smith says
Oh my yumminess! You are making my week more delicious! Just as soon as those avocados get ripe, you can bet I’ll be making this. Thank you!
Kris says
I see red onion in the pictures, and you mention it in the instructions, but it’s not in the ingredients list. How much to use?