Roasted Beet & Carrot Salad with Avocado Seed Dressing
This Roasted Beet & Carrot Salad with Avocado Dressing is super simple to make and has a ton of flavor! Perfect as is, or add a protein source to make it a healthy main meal!
Servings: 2 people
Calories: 1020.78kcal
Ingredients
- 2-3 cup mixed greens lettuce
- 8 carrots
- 4 beets
- 2 tbsp avocado oil
- pinch of salt and pepper
- pinch of green onions sliced
- 2 tbsp almonds crushed
- protein of choice chicken, tofu, chickpeas
- 2 tbsp feta cheese
Avocado Dressing
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 3 tbsp hemp seeds
- 1 avocado peel and pitted
- pinch of salt and pepper plus more to taste *
Instructions
- Preheat oven to 435 degrees Fahrenheit and line a baking sheet with foil.
- Clean and peel the carrots and beets. Cut in bite-size pieces and place them on the baking sheet—toss with avocado oil, 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.
- Make Avocado & Hemp Seed Dressing by adding all ingredients to a blender. Taste and add more salt and pepper, if needed.
- Build the salad by placing greens down, adding the roasted vegetables and optional toppings. Add dressing on top or serve as a side or as a healthy meal.
Notes
* If the Avocado & Hemp Seed Dressing is too vinegary, add a pinch of salt. Taste and determine if it needs more. If you want a thinner sauce, add a tablespoon of water at a time.
Nutrition
Serving: 1g | Calories: 1020.78kcal | Carbohydrates: 53.42g | Protein: 20.3g | Fat: 84.44g | Saturated Fat: 12.18g | Polyunsaturated Fat: 17.3g | Monounsaturated Fat: 51.39g | Cholesterol: 15.13mg | Sodium: 511.52mg | Potassium: 1969.76mg | Fiber: 20.08g | Sugar: 23.75g | Vitamin A: 41606.28IU | Vitamin C: 41.96mg | Calcium: 268.75mg | Iron: 6.83mg