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Roasted Root Vegetable Salad with Creamy Avocado Dressing

Laura Norris
Print Recipe Pin Recipe
Cook Time 25 minutes
Total Time 30 minutes
Servings 1

Ingredients
  

  • 1 sweet potato chopped
  • 1 beet root peeled and chopped
  • 2 cups romaine lettuce chopped
  • 1/2 cup black beans drained & rinsed if from a can
  • 1/2 avocado
  • 2 cloves of garlic peeled and minced
  • 1 green onion finely chopped
  • 1/2 tablespoon olive oil
  • 1-3 teaspoons water as needed
  • Salt as desired
  • Ground black pepper as desire
  • 1 teaspoon dried basil OR chopped fresh basil

Instructions
 

  • Preheat your oven to 425 degrees Fahrenheit.
  • Season the sweet potato and beet with salt and pepper. Roast for 25-30 minutes, tossing halfway through.
  • While the vegetables are roasting, add the avocado, garlic, green onion, and olive oil to a food processor and blend for a few minutes until smooth. Add water if need to achieve a creamy consistency and season with salt, pepper, and basil.
  • Toss the romaine, black beans, roasted sweet potato, and roasted beet together in a large bowl with the avocado dressing. Serve immediately and enjoy!