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Salads & sides

Roasted Beet & Carrot Salad

Roasted Beet & Carrot Salad recipe
photo by:kraft
Love beets and looking for more ways to enjoy them? You'll love this green salad, where they're tossed with carrots, feta and a balsamic vinaigrette.
time
prep:
20 min
total:
50 min
servings
total:
6 servings

What You Need

6
 fresh beets (1 lb.), peeled, cut into 1/4-inch thick slices
1
Tbsp.  olive oil, divided
4
large  carrots, peeled, cut diagonally into thin slices
4
cups  tightly packed torn mixed salad greens
2
 radishes, thinly sliced
1/3
cup  KRAFT Balsamic Vinaigrette Dressing
1/3
cup  ATHENOS Crumbled Reduced Fat Feta Cheese

Make It

HEAT oven to 425ºF.

TOSS beets with 1-1/2 tsp. oil; spread onto half of large rimmed baking sheet sprayed with cooking spray. Toss carrots with remaining oil; spread onto other side of baking sheet.

BAKE 25 to 30 min. or until vegetables are tender. Cool 5 min.

COVER large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.

Kraft Kitchens Tips

Special Extra
Season with freshly ground black pepper.
Substitute
Prepare using 4 large beets instead of the 6 medium beets.
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