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.
What You Need
Original recipe yields 8 servings
1 Tbsp. oil
2 tsp. ground ginger
4 fresh red beets (1 lb.), trimmed, peeled and quartered
2 cups baby carrots
1 pkg. (6 oz.) baby spinach leaves
1/4 cup ATHENOS Crumbled Blue Cheese
2 green onions, sliced
1/2 cup KRAFT Honey Mustard Dressing
Add To Shopping List
Let's Make It
Heat oven to 425ºF.
Mix oil and ginger until blended. 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.
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* 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.