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Roasted Beet, Carrot and Spinach Salad
Roasted Beet, Carrot and Spinach Salad

Roasted Beet, Carrot and Spinach Salad

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
2 carrots, peeled, cut crosswise in half
1 pkg. (5 oz.) baby spinach leaves
1 red pepper, chopped
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Let's Make It
1
Heat oven to 450ºF.
2
Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
3
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.
4
Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 510mg
22%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
18%
Sugars 14g
28%
Protein 3g
6%
Vitamin A
170%
Vitamin C
60%
Calcium
6%
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.
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