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Roasted Carrot and Beetroot Salad
Roasted Carrot and Beetroot Salad

Roasted Carrot and Beetroot Salad

50 Min(s)
20 Min(s) Prep
30 Min(s) Cook
Healthy Living
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
Select All
6 servings
Original recipe yields 6 servings
6 fresh beets (1 lb.), peeled, cut into 1/4-inch thick slices
1 Tbsp. olive oil, divided
4 large carrots, peeled, cut diagonally into thin slices
4 cups tightly packed torn mixed salad greens
2 radishes, thinly sliced
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Let's Make It
1
Heat oven to 425ºF.
2
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.
3
Bake 25 to 30 min. or until vegetables are tender. Cool 5 min.
4
Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.
Kitchen Tips
Tip 1
Special Extra
Season with freshly ground black pepper.
Tip 2
Substitute
Prepare using 4 large beets instead of the 6 medium beets.
Tip 3
Nutrition Bonus
This vibrant-colored vegetable side salad is an excellent source of vitamin A from the carrots.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 310mg
13%
Total Carbohydrates 12g
4%
Dietary Fibers 4g
14%
Sugars 7g
14%
Protein 3g
6%
Vitamin A
110%
Vitamin C
6%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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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