Rainbow Roasted Vegetable Salad

5 stars (2 reviews)

Roasted Vegetable Salad Recipe - A colorful blend of roasted beets and tomatoes, with fresh crisp carrots, red cabbage and avocado, with Pesto Vinaigrette.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Salad

Cuisine: American

Servings:

Calories: 302kcal

Author: Sommer Collier

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:

US Customary - Metric

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