Rainbow Roasted Vegetable Salad
User Reviews
5.0
6 reviews
Excellent
Rainbow Roasted Vegetable Salad
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Roasted Vegetable Salad Recipe - A colorful blend of roasted beets and tomatoes, with fresh crisp carrots, red cabbage and avocado, with Pesto Vinaigrette.
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Ingredients
For the Roasted Vegetable Salad:
- 2 pounds roma tomatoes
- 2 tablespoons olive oil
- 6 beets 3 red and 3 gold
- 3 large carrots
- 1/4 whole red cabbage
- 2 avocados
For the Pesto Vinaigrette:
- 1/3 cup basil pesto
- 1/3 cup olive oil
- 1/4 cup golden balsamic vinegar
- salt and pepper
Instructions
- Preheat the oven to 450 degrees F and place the whole beets in a baking dish. Roast for 1 hour, until soft. Cool completely, then peel and slice into 1/8-inch rounds.
- Preheat the oven to 300 degrees F. Slice the tomatoes into 1/3-inch rounds and lay out on foil-lined rimmed baking sheets. Drizzle with olive oil and salt and pepper liberally. Place in the oven and roast for 75-90 minutes, until the tomatoes are soft and wrinkled. (If you have 2 ovens, roast both the beets and the tomatoes at the same time.)
- Shave the carrots into thin ribbons with a veggie peeler and shave the red cabbage into a thin slaw. Peel and slice the avocados into thin pieces.
- Arrange all the vegetables into rows on a large platter. Then pour all the ingredients for the vinaigrette in a small bowl and whisk. Salt and pepper to taste.
- Drizzle the pesto vinaigrette over the roasted rainbow salad and serve immediately.
Notes
- Make-Ahead Tips: You can prepare the roasted vegetables a few days in advance. You can also chop the raw vegetables and make the dressing in advance. Store all components in an airtight container in the fridge. The avocado is the only ingredient that needs to be cut right before serving.
Nutrition Information
Show Details
Serving
1g
Calories
302kcal
(15%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Cholesterol
1mg
(0%)
Sodium
179mg
(7%)
Potassium
858mg
(25%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
5360IU
(107%)
Vitamin C
39.8mg
(44%)
Calcium
65mg
(7%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 302kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 179mg | 7% |
| Potassium | 858mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 5360IU | 107% |
| Vitamin C | 39.8mg | 44% |
| Calcium | 65mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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