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
Original recipe yields 4 servings
4 small red beets, trimmed, quartered
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 carrot s, peeled, cut crosswise in half
1 pkg. (5 oz.) baby spinach leaves
1 red pepper, chopped
1/2 cup ATHENOS Traditional 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.
Preventing Beet Stains
When handling cooked or canned beets, it's easy to stain your hands and cutting board from the juices. To prevent this, wear disposable latex gloves and cut beets on a large glass or ceramic plate rather than a cutting board.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.