My Roasted Vegetables With Tangy Avocado Dressing is a delicious and healthy side dish or meal. It pairs perfectly with crumbled feta or goat cheese and even tastes great over a bed of quinoa.
Roasted Vegetables With Tangy Avocado Dressing
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 6 Servings
Ingredients
- 1 purple beet, whole
- 1 golden beet, whole
- 1 zucchini cut into half rounds
- ½ cup heirloom cherry tomatoes
- 1 small eggplant cut into cubes
- 1 red bell pepper cut into chunks
- ¼ cup olive oil
- 2 ripe avocadoes, peeled with pits removed
- 1 clove of garlic
- juice of 2 lemons
- 2 tbsp olive oil
- Salt
- Pepper
Instructions
- Preheat oven to 400 degrees F.
- Wrap each beet individually tightly in foil and allow to roast on a baking pan for about 45 minutes.
- Remove from oven.
- Allow beets to cool for 15 minutes.
- Meanwhile, add avocadoes, garlic, lemon juice, 2 tbsp olive oil, a pinch of salt and pinch of pepper to food processor and process on low until a smooth and creamy dressing forms.
- Pour dressing into a bowl, cover, and chill.
- Once beets have cooled, remove from foil and use hands to remove the peels.
- The peels should come off easily.
- Cut the beets into small cubes.
- Add all vegetables including beets to baking sheet.
- Drizzle with ¼ cup of olive oil and sprinkle with salt and pepper.
- Use clean hands to make sure each piece of vegetable is coated in olive oil, salt and pepper.
- Place pan back in to 400 degree F oven.
- Allow veggies to roast for about 30 minutes.
- Serve veggies warm or chilled and drizzle with avocado dressing.
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