Name: Roasted Beet, Carrot and Spinach Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 small red beets, trimmed, quartered; 1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided; 2 carrots, peeled, cut crosswise in half; 1 pkg. (5 oz.) baby spinach leaves; 1 red pepper, chopped; 1/2 cup crumbled feta cheese

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1 Hr(s)

15 Min(s) Prep

45 Min(s) Cook

Healthy Living

Toss up a beautiful Roasted Beet, Carrot and Spinach Salad using this recipe from My Food and Family. This easy-to-make salad is crisp and refreshing.

What You Need

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4 servings

Original recipe yields 4 servings

4 small red beets, trimmed, quartered

1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided

2 carrots, peeled, cut crosswise in half

1 pkg. (5 oz.) baby spinach leaves

1 red pepper, chopped

1/2 cup crumbled feta cheese

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Let's Make It

Heat oven to 450ºF.

Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.

Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.

Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.

Nutrition

Calories

140

Calories From Fat

% Daily Value*

Total Fat 5g

Saturated Fat 0.5g

Trans Fat 0g

Cholesterol 0mg

Sodium 510mg

22%

Total Carbohydrates 20g

Dietary Fiber 5g

18%

Sugars 14g

28%

Protein 3g

Vitamin A

170%

Vitamin C

60%

Calcium

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

4 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.