Roasted Vegetable Salad

Ingredients

1. 2 carrots, chopped

2. 3 beets, peeled and chopped

3. 2 zucchinis, chopped

4. 1 avocado, chopped

5. 2 TBSP olive oil

6. 1-2 TBSP fresh lemon juice

7. 2 TBSP coconut oil

Instructions

1. Preheat oven to 350.

2. Toss chopped vegetables in bowl with coconut oil and salt and pepper to taste, coating the vegetables with the oil.

3. Arrange vegetables on oven tray, spreading evenly.

4. Cook for 20 minutes, then remove and turn veggies over.

5. Cook an additional 20 minutes.

6. Remove from oven, allow to cool slightly, and then toss with olive oil and lemon juice, and add avocado. Serve immediately.

Servings 4 servings