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6 servings, 1-2/3 cups each
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Beets and potatoes can be cooked and refrigerated 1 day ahead. Slice them into wedges before assembling salad.
For added crunch, sprinkle salad with 1/3 cup toasted PLANTERS Walnut Pieces.
Wash beets; pierce in several places with fork. Place beets in the center of large sheet of foil. Drizzle with 1/4 cup KRAFT Zesty Italian Dressing . Fold up foil to enclose beets; seal foil packet tightly. Bake at 400ºF 45 min. or until beets are tender. Open foil; let beets stand in foil until cooled. To peel, gently rub skins of beets with cloth or paper towel until the skins are removed.
The mixed baby greens provide vitamin A to this seasonal salad.
* 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.