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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
Roasted beets and carrots look beautiful and taste even better in this easy-to-make spinach salad. Top with dressing and crumbled feta for the win.
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
200
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 620mg
27%
Total Carbohydrates 17g
6%
Dietary Fiber 4g
14%
Sugars 10g
20%
Protein 7g
14%
Vitamin A
170%
Vitamin C
50%
Calcium
8%
Iron
8%
* 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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