Roasted Vegetable Salad with Flavorful Dressing

As part of Veganuary, I would like to encourage you to experiment with plant-based cuisine and discover its unique flavors. Did you know that cutting back on meat does not mean giving up delicious and filling meals? On the contrary: it is an opportunity to introduce new, colorful and aromatic dishes to your diet, which can become a real feast for the senses.

Today I have a simple yet unique recipe for a salad of roasted vegetables with a light dressing. This dish not only looks tempting, but is also rich in minerals. It’s perfect for any occasion so check it out and see for yourself that plant-based cuisine is not only healthy, but also a real pleasure!

Preparation:

First, I peeled the carrots and beets, then cut them into strips. I placed the vegetables on a baking sheet lined with baking paper, drizzled them with olive oil and put them in the oven preheated to 180°C for about 10 minutes until they were tender and took on a beautiful color.

In the meantime, I prepared the remaining ingredients. I washed the cucumbers thoroughly and cut them into thin slices. I arranged the rocket leaves on a large plate, then placed the cucumber slices on them as well as the roasted, slightly cooled vegetables.