Roasted Vegetable with Garlic Dressing

Roasted Vegetable with Garlic Dressing
Total time 30 min


  • Seeds
  • Beets
  • Cooked carrot
  • Olive oil
  • Garlic clove
  • Sea salt
  • Black pepper
  • Chard
  • Lemon juice


  1. Preheat the oven to 350 degrees.
  2. Cut the root end off of the garlic. Set out a square of foil, drizzle in a teaspoon of olive oil, and a pinch of sea salt. Set head of garlic in the oil and wrap the foil around it. Set foil packet in a small oven-proof dish, and slide into the oven. Bake for 15 minutes and then set aside to cool. Once you remove garlic, turn oven up to 425 degrees.
  3. Peel and halve carrots and cut beets into quarters or sixths. Arrange each on a baking sheet, drizzle each with olive oil and sprinkle with sea salt. Slide into the oven and roast until tenders, flipping vegetables halfway through.
  4. Arrange the chard and beet greens on another rimmed baking sheet. Drizzle with just a touch of oil, rub it all over the leaves and sprinkle with a tiny pinch of sea salt. Slide into the oven and bake for 4 – 6 minutes, or just until leaves have softened.
  5. Meanwhile, make the dressing. First, squeeze the roasted {and cooled} garlic out of the papery skin. Set in a small bowl, and mash with a fork. Mix in lemon juice and a pinch of sea salt. Next, whisk in the olive oil until mixture is emulsified.
  6. Finally, to toast the pepitas, heat a small skillet over medium heat. Add a drizzle of olive oil and the pepitas. Cook, stirring constantly, just until the pepitas start to pop, 1 – 2 minutes. Remove from heat, toss with a little sea salt, and set aside to cool.
  7. Mix all the ingredients with the prepared dressing and top with the toasted pepitas, a sprinkle of sea salt, and a few twists of black pepper.