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roasted veggie salad

(2 ratings)
Blue Ribbon Recipe by
Joan Hunt
Youngsville, NC

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. This came out so good and it is a great meal for a summer day or any day. Try grilling the veggies instead of roasting them in the oven. The hot vegetables wilt the spinach just a little to make it yummy.

Blue Ribbon Recipe

What a wonderful roasted veggie salad for summer. It's filled with tons of fresh produce like beets, zucchini, summer squash, fresh asparagus, and more. Once roasted, the veggies are tender yet crispy. This salad will be delicious alongside grilled meat, poultry, and fish. An easy way to cook summer veggies.

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 20 Min
cook time 1 Hr 20 Min
method Roast

Ingredients For roasted veggie salad

  • 2 md
    beets, trimmed
  • 1 tsp
    olive oil
  • 2 tsp
    salt, divided
  • 1 sm
  • 1 sm
    yellow summer squash
  • 1 bunch
    fresh asparagus
  • 2
    crowns of broccoli
  • 2 lg
    handfuls of fresh green beens
  • 1/4 c
    olive oil
  • 1 tsp
    lemon pepper
  • 1 bunch
    spinach, de-stemmed
  • 1 bottle
    your favorite salad dressing

How To Make roasted veggie salad

  • Beets with oil and salt ready to be roasted.
    Preheat the oven to 450 degrees. Clean the beets with a brush and place them on foil. Coat the beets with 1 tsp of good olive oil (or grapeseed oil). 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 1 tsp salt and wrap in foil like you would a baked potato.
  • Beets roasting in the oven.
    Put in the oven until fork-tender; about an hour.
  • Removing stems from the spinach.
    While the beets are cooking destem and wash the spinach.
  • Cutting vegetables to the same size.
    Cut all the vegetables to about the same size.
  • Veggies tossed in olive oil and on a sheet pan.
    Toss the vegetables minus the spinach with the remaining 1/4 cup oil olive or grapeseed oil (just enough to give them a sheen). Now, toss with lemon pepper seasoning and the remaining 1 tsp of salt then spread on a baking sheet.
  • Veggies roasting in the oven.
    After the beets come out, put in the vegetables and roast to your liking until they have a nice color and are crisp-tender.
  • Spinach added to a platter.
    Spread the spinach in a thin layer on a plate.
  • Roasted vegetables on top of the spinach.
    Top with the roasted vegetables.
  • Chopping the beets.
    Slice the beets and top the salad last so everything doesn't turn red.
  • Roasted Veggie Salad on a platter with dressing.
    Top with dressing and enjoy.