Back to All Recipes

Roasted Carrot and Beetroot Salad

0hr
50min
6 servings

What You Need

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
1/3  cup KRAFT Balsamic Vinaigrette Dressing
1/3  cup ATHENOS Crumbled Reduced Fat Feta Cheese
Roasted Carrot and Beetroot Salad Roasted Carrot and Beetroot Salad

Make It

Heat  oven to 425ºF.
Toss  beets with 1-1/2 tsp. oil; spread onto half of large rimmed baking sheet sprayed with cooking spray. carrots with remaining oil; spread onto other side of baking sheet.
Bake  25 to 30 min. or until vegetables are tender. Cool 5 min.
Cover  large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.