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Easy Salad Recipes – Roasted Vegetable Salad

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  • Author: Mavis Butterfield

Ingredients

Scale

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
12 tablespoons fresh lemon juice


Instructions

  1. Fire up the oven to 375 degrees.
  2. Toss the carrots and 1 tablespoon of olive oil in a bowl.
  3. Add salt and pepper.
  4. In an artistic fashion, place carrots on a silpat or cookie sheet. Repeat with beets. Repeat with zucchini. Repeat with onion.
  5. Side note – If you do not have OCD like me, you can just toss everything together in 1 bowl and throw them on a cookie sheet with wild abandon.
  6. Cook for 20 minutes, turn veggies over and cook for an additional 20 minutes.  If your veggies start to brown, cover them with foil.
  7. Once the vegetables have been cooked and have cooled, toss them with the sliced avocado and lemon juice. Sprinkle with feta. Serve immediately.