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Roasted Beet & Carrot Salad with Avocado Dressing
5 from 2 votes

Roasted Beet & Carrot Salad with Avocado Seed Dressing

This Roasted Beet & Carrot Salad with Avocado Dressing is super simple and has a ton of flavor! Perfect as is, or add a protein source to make it a main meal!

Course Salad
Keyword avocado, beets, carrots, salad
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people
Author Eat. Love. Namaste.


Roasted Beets & Carrots:

  • 8 carrots
  • 4 beets
  • 2 tbsp avocado oil
  • healthy pinch of salt and pepper

Avocado Dressing:

  • 1/3 cup olive oil extra virgin
  • 1/3 cup red wine vinegar
  • 3 tbsp hemp seeds
  • 1 avocado peel, and pitted
  • healthy pinch of salt and pepper plus more to taste *

To Serve:

  • mix greens
  • green onions sliced
  • almonds crushed
  • Protein Options: chickpeas, chicken, tofu, salmon
  • feta or vegan-friendly cheese


  1. Preheat oven to 435 degrees Fahrenheit and line a baking sheet with foil.  

  2. Clean and peel the carrots and beets. Cut in bite-size pieces and place on the baking sheet. Toss with avocado oil, and salt and pepper. Cover with foil and bake for 25 minutes. Remove foil, toss ingredients with a spoon, and continue roasting for an additional 10-15 minutes, or until fork-tender. 

  3. Make Avocado & Hemp Seed Dressing by adding all ingredients to a blender. Taste and add more salt and pepper, if needed. 

  4. Build the salad by placing greens down, adding the roasted vegetables, and optional toppings. Add dressing on top or serve on the side. 

Recipe Notes

* If the Avocado & Hemp Seed Dressing is too vinegar, add a pinch of salt. Taste and determine if it needs more, or just perfect. If you want a thinner sauce, add a tablespoon of water at a time.