Roasted Beet Salad with Pepita Crunch - Kraft Recipes Top
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Roasted Beet Salad with Pepita Crunch

Prep Time
Total Time

8 servings, 1-1/4 cups each

What You Need

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Make It

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  • Heat oven to 425ºF.
  • Place beets on foil-covered baking sheet. Bake 1 hour or until tender; cool slightly.
  • Meanwhile, cook pepitas in skillet on medium heat 3 min. or until lightly browned, stirring frequently. Add sugar; cook on high heat 4 min. or until sugar melts and coats pepitas, stirring constantly with wooden spoon. Immediately spread onto baking sheet sprayed with cooking spray; separate lightly with fork. Cool completely.
  • Blend dressing and half the pepitas in blender until smooth. Peel beets, then cut into 1/2-inch-wide wedges; place in large bowl. Add dressing mixture, remaining pepitas and all remaining ingredients; mix lightly.

Special Equipment Needed

Where to Find Pepitas

Look for raw pepitas in Latin grocery stores.

Make Ahead

Beets can be baked, and pepitas toasted, ahead of time. Refrigerate up to 24 hours before using to assemble salad as directed just before serving.


  • 8 servings, 1-1/4 cups each

Nutritional Information

Serving Size 8 servings, 1-1/4 cups each
Calories 220
Total fat 14g
Saturated fat 3g
Cholesterol 5mg
Sodium 290mg
Carbohydrate 21g
Dietary fiber 5g
Sugars 14g
Protein 6g
% Daily Value
Vitamin A 20 %DV
Vitamin C 40 %DV
Calcium 6 %DV
Iron 10 %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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