Roasted Beet and Carrot Salad With Avocado, Heirloom Tomatoes, Goat Cheese, And Sprouts


This salad makes a great appetizer or addition to a summer barbecue. If you want it to be a full meal, consider adding some roasted chickpeas or cooked lentils. If you want it to be vegan/dairy free, just remove the goat cheese. 

Ingredients (serves 1-2)

  • 2 medium carrots
  • 3 small/medium beets
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped heirloom tomatoes
  • 1/2 avocado, sliced
  • Handful of sprouts
  • Juice of 1/2 lemon
  • Himalayan pink sea salt
  • 1 tablespoon crumbled goat cheese

1. Preheat oven to 425 degrees Fahrenheit. Chop up carrots and beets and spread on an aluminum foil-lined baking sheet. Drizzle with olive oil and bake for about 15-20 minutes or until vegetables are soft. 

2. When vegetables are done roasting, add to a bowl along with tomatoes, avocado, and sprouts. Toss with lemon juice, salt, and pepper. Serve with a sprinkle of goat cheese.