Comida Kraft
Recipe Box

Roasted Beets & Carrot Spinach Salad

Prep Time
Total Time

8 servings, 1 cup each

The jewel colors of roasted beets and carrots on a bed of baby spinach leaves make this bistro-style salad as beautiful as it is delicious.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Mix oil and ginger. Add to combined beets and carrots in medium bowl; mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
  • Bake 40 to 45 min. or until vegetables are tender. Cool.
  • Cover platter with spinach; top with cooked vegetables and remaining ingredients.

Special Extra

Sprinkle with 1/4 cup toasted PLANTERS Slivered Almonds before serving.

How to Avoid Beet Stains

When handling 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.


  • 8 servings, 1 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 1 Fat

Nutrition Bonus

Roasted carrots, high in vitamin A, join an assortment of colorful veggies to provide a good source of vitamin C.

Nutritional Information

Serving Size 8 servings, 1 cup each
Calories 120
Total fat 7g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 350mg
Carbohydrate 11g
Dietary fiber 3g
Sugars 6g
Protein 3g
% Daily Value
Vitamin A 120 %DV
Vitamin C 10 %DV
Calcium 8 %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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