Wash beets; remove tops. Cook in water 30 min. or until tender. Remove from water; cool. Gently rub skins of beets with cloth or paper towel to remove skins. Slice into wedges.
Meanwhile place potatoes in large saucepan. Add enough water to cover potatoes by 2 inches. Bring to boil; simmer on medium-low heat 12 to 15 min. or until potatoes are tender. Drain potatoes, cool; slice into wedges.
Blend dressing, pepper and cilantro in blender until smooth.
Toss greens with beets, potatoes and onions in large bowl. Add dressing mixture; mix lightly. Top with avocado. Serve immediately.
Beets and potatoes can be cooked and refrigerated 1 day ahead. Slice them into wedges before assembling salad.
For added crunch, sprinkle salad with 1/3 cup toasted PLANTERS Walnut Pieces.
How to Roast Beets
Wash beets; pierce in several places with fork. Place beets in the center of large sheet of foil. Drizzle with 1/4 cup KRAFT Zesty Italian Dressing . Fold up foil to enclose beets; seal foil packet tightly. Bake at 400ºF 45 min. or until beets are tender. Open foil; let beets stand in foil until cooled. To peel, gently rub skins of beets with cloth or paper towel until the skins are removed.
The mixed baby greens provide vitamin A to this seasonal salad.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 2/3 cups 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.