Discover a new greens and beetroot salad you'll love. Enjoy this Roasted Carrot and Beetroot Salad tossed with feta cheese and balsamic vinaigrette.
What You Need
Original recipe yields 6 servings
6 fresh beet s (1 lb.), peeled, cut into 1/4-inch thick slices
1 Tbsp. olive oil, divided
4 large carrot s, 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
Add To Shopping List
Let's 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.
Season with freshly ground black pepper.
Prepare using 4 large beets instead of the 6 medium beets.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.