Roasted Vegetables With Tangy Avocado Dressing
 
Prep time
Cook time
Total time
 
Author:
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
  1. Preheat oven to 400 degrees F.
  2. Wrap each beet individually tightly in foil and allow to roast on a baking pan for about 45 minutes.
  3. Remove from oven.
  4. Allow beets to cool for 15 minutes.
  5. 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.
  6. Pour dressing into a bowl, cover, and chill.
  7. Once beets have cooled, remove from foil and use hands to remove the peels.
  8. The peels should come off easily.
  9. Cut the beets into small cubes.
  10. Add all vegetables including beets to baking sheet.
  11. Drizzle with ¼ cup of olive oil and sprinkle with salt and pepper.
  12. Use clean hands to make sure each piece of vegetable is coated in olive oil, salt and pepper.
  13. Place pan back in to 400 degree F oven.
  14. Allow veggies to roast for about 30 minutes.
  15. Serve veggies warm or chilled and drizzle with avocado dressing.
Recipe by Chef Times Two at https://www.cheftimestwo.com/roasted-vegetables-tangy-avocado-dressing/