Roasted Veggie Salad

Joan Hunt


I went to the Grocery store and all the veggies looked good today so I bought a little of everything and this is what I did with it. It came out so good and it is a great meal for a summer day or any day. try grilling the veggies instead of roasting in the oven.

The Hot vegetables wilt the spinach just a little to make it yummy.


★★★★★ 1 vote

Serves 4
20 Min
1 Hr 20 Min


  • 2 medium
    beets, trimmed
  • 1 small
  • 1 small
    yellow summer squash
  • 1 bunch
    asparagus, fresh
  • 2
    crowns of broccoli
  • 2 large
    handfulls of fresh green beens
  • 1 bunch
  • 1 bottle
    your favorite salad dressing

How to Make Roasted Veggie Salad


  1. Preheat the Oven to 450 degrees.

    Clean the beets with a brush and place on foil.
    Coat the beets with Oil a good Olive oil or grape seed Oil is good. Add a little extra Oil if you want to make your own Beet salad dressing. you can use the beet infused oil in your dressing. add a little salt and wrap in foil like you would a baked potato. And put in oven till fork tender. About an hour.
  2. While the Beets are cooking destem and wash the spinach and cut all the vegetables to about the same size. Toss the vegetables minus the spinach with Oil Olive or grape seed Oil will do, just enough to give them a sheen. Now Toss with lemon pepper seasoning and a little salt then spread on a baking sheet.
  3. After the Beets come Out put in the vegetables and roast to your liking, till they have a nice color and are crisp tender.
  4. Spread the spinach in a thin layer on a plate and top with the roasted vegetables(Slice the beets and top the salad last so everything don't turn red), Top with dressing and enjoy.

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