Autumn Roasted Beet Salad - Kraft Recipes Top
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Autumn Roasted Beet Salad

Prep Time
Total Time

4 servings

Toss together a tasty Autumn Roasted Beet Salad today! For something extra, serve this roasted beet salad with cooked squash and baked chicken or fish.

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What You Need

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Make It

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  • Toss greens with beets, pears, fennel and cheese in large bowl.
  • Add dressing just before serving; mix lightly.
  • Sprinkle with nuts.

Special Equipment Needed

Serving Suggestion

Serve with cooked squash, and baked chicken or fish.


Substitute 1/2 cup sliced celery for the chopped fennel.

How to Roast the Beets

Heat oven to 400°F. Trim tops and roots from beets, then peel beets. Cut beets into 1-inch pieces; toss with 1 Tbsp. oil. Spread onto rimmed baking sheet sprayed with cooking spray. Bake 35 to 40 min. or until tender, stirring occasionally.


  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 2 Fat

Nutrition Bonus

This colorful salad is the essence of autumn. The salad greens are high in vitamin A and team up with the other vegetables to provide vitamin C.

Nutritional Information

Serving Size 4 servings
Calories 190
Total fat 11g
Saturated fat 2g
Cholesterol 5mg
Sodium 520mg
Carbohydrate 19g
Dietary fiber 6g
Sugars 10g
Protein 6g
% Daily Value
Vitamin A 30 %DV
Vitamin C 20 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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