This warm salad incorporates a variety of roasted and raw vegetables, and is finished off with a creamy dressing made with fresh dill, green onions and tofu.
6 small golden beets, skins on and washed
1 red onion, quartered
2 zucchinis, each cut into 12 pcs
1 yellow/red bell pepper, sliced
10-15 cherry tomatoes cut in half
1 ½ avocado, diced
1 can (or 2 cups) salt-free Cannellini beans
½ cup tofu
3 tablespoons lemon juice
½ cup non-dairy milk
½ teaspoon garlic powder
2 green onions (scallions), chopped
2-3 tablespoons fresh dill weed
Preheat oven to 375. Place the whole beets on a non-stick baking sheet; roast uncovered for 30 minutes. Add the onion, zucchini, and bell pepper to the pan and roast everything for an additional 15 minutes, until vegetables start to brown around the edges. While the vegetables are roasting, place the tomatoes, avocado and beans in a bowl. To make the dressing, combine the tofu, lemon juice, non-dairy milk, garlic powder and avocado in a blender or Vitamix, and blend until smooth. Add in the onions and dill weed, and blend for just a couple of seconds (so that specks of dill are still visible). When the vegetables are done roasting, combine them with the tomatoes, avocado and beans, and toss with the dressing. Serve warm with a sprig of dill garnish.
Notes: You may also use red beets, but they may color your salad red. This salad may also be made with all the same salad ingredients, but raw (in this case, grate the peeled beets and zucchini, and dice the onion and bell pepper).
Preparation: 25 minutes; cooking time: 45 minutes; serves: 6