Easy Salad Recipes – Roasted Vegetable Salad with Avocado

I just pulled up a beet this morning from the garden and was reminded of this awesome 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.  Or rather, the Handsome Husbands lucky day, as he’s the one who had it last night for dinner.  Don’t get me wrong, I was planning on eating it, but by the time dinner rolled around, I had already scarfed down 5 bowls of Orzo salad and could barely move.  So I reluctantly handed him the plate instead.

Ingredients {adapted from Mama’s Minutia}

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

Directions

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.

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.

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.