Roasted Vegetable Salad

Roasted Vegetable Salad

Roasted Vegetable Salad

Course Salad
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings


  • 2 carrots, chopped
  • 3 beets, peeled and chopped
  • 2 zucchinis, chopped
  • 1 avocado, chopped
  • 2 TBSP olive oil
  • 1-2 TBSP fresh lemon juice
  • 2 TBSP coconut oil


  1. Preheat oven to 350. 

    Toss chopped vegetables in bowl with coconut oil and salt and pepper to taste, coating the vegetables with the oil. 

    Arrange vegetables on oven tray, spreading evenly. Cook for 20 minutes, then remove and turn veggies over. Cook an additional 20 minutes.

    Remove from oven, allow to cool slightly, and then toss with olive oil and lemon juice, and add avocado. Serve immediately.

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