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Salads & sides

Roasted Beet Salad with Pepita Crunch

Roasted Beet Salad with Pepita Crunch recipe
photo by:kraft
time
prep:
10 min
total:
1 hr 40 min
servings
total:
8 servings, 1-1/4 cups each
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What You Need

4
 fresh beets, trimmed, pierced
1/2
cup  raw pepitas
1/4
cup  sugar
1/2
cup  KRAFT Zesty Italian Dressing
1
pkg.   (5 oz.) spring lettuce mix
2
 oranges, segmented
1
 avocado, chopped
1
 small red onion, thinly sliced
1/2
cup  ATHENOS Traditional Crumbled Feta Cheese

Make It

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.

Kraft Kitchens Tips

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.
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