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Roasted Beets & Carrot Spinach Salad
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Roasted Beets & Carrot Spinach Salad

1 Hour 30 Minutes
15 Min Prep
1 Hr 30 Min Cook
Healthy Living
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
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8 servings
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
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Let's Make It
1
Heat oven to 425ºF.
2
Mix oil and ginger until blended. Add to combined beets and carrots in medium bowl; mix lightly.
3
Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
4
Bake 40 to 45 min. or until vegetables are tender. Cool.
5
Cover platter with spinach; top with cooked vegetables and remaining ingredients.
Kitchen Tips
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.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 290mg
13%
Total Carbohydrates 12g
4%
Dietary Fibers 3g
11%
Sugars 8g
16%
Protein 3g
6%
Vitamin A
120%
Vitamin C
6%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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