Roasted Beet, Carrot and Spinach Salad - Kraft Recipes Top
Comida Kraft
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Roasted Beet, Carrot and Spinach Salad

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4 servings

Roasted beets and carrots look beautiful and taste even better in this easy-to-make spinach salad. Top with dressing and crumbled feta for the win.

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
  • Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
  • Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.

Special Equipment Needed

Preventing Beet Stains

When handling cooked or canned beets, it's easy to stain your hands and cutting board from the juices. To prevent this, wear disposable latex gloves and cut beets on a large glass or ceramic plate rather than a cutting board.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 200
Total fat 12g
Saturated fat 3g
Cholesterol 10mg
Sodium 620mg
Carbohydrate 17g
Dietary fiber 4g
Sugars 10g
Protein 7g
% Daily Value
Vitamin A 170 %DV
Vitamin C 80 %DV
Calcium 10 %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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