Toss together a tasty Autumn Roasted Beet Salad today! For something extra, serve this roasted beet salad with cooked squash and baked chicken or fish.
What You Need
Original recipe yields 4 servings
4 cups loosely packed torn salad greens
3 small fresh beets, roasted, chopped
1 large pear, chopped
1 small fennel bulb, coarsely chopped
1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese
1/2 cup prepared GOOD SEASONS Garlic & Herb Dressing Mix
1/4 cup chopped PLANTERS Almonds, toasted
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Let's Make It
Toss greens with beets, pears, fennel and cheese in large bowl.
Add dressing just before serving; mix lightly.
Sprinkle with nuts.
Serve with cooked squash, and baked chicken or fish.
Substitute 1/2 cup sliced celery for the chopped fennel.
How to Roast the Beets
Heat oven to 400°F. Trim tops and roots from beets, then peel beets. Cut beets into 1-inch pieces; toss with 1 Tbsp. oil. Spread onto rimmed baking sheet sprayed with cooking spray. Bake 35 to 40 min. or until tender, stirring occasionally.
This colorful salad is the essence of autumn. The salad greens are high in vitamin A and team up with the other vegetables to provide vitamin C.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 6g
* 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.