Roasted Vegetable Salad

This warm salad incorporates a variety of roasted and raw vegetables, and is finished with a creamy dressing made with fresh dill, green onions, and tofu. Thank you, recipe contributor, Cathy Fisher of Straight Up Food for her delicious recipe!

Ingredients – Salad
6 small golden beets, skins on and washed
1 red onion, diced
2 zucchinis, diced

Serve warm with a sprig of dill garnish.

Notes: You may also use red beets, but they will 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).

Yield: 6 servings