Roasted Beet and Carrot Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Roasted beets and carrots are served on mixed salad greens with balsamic vinaigrette and topped with sliced radishes and crumbled feta cheese. Ingredients:
1 pound medium fresh beets, peeled, cut into 1/4-inch-thick slices |
1 tablespoon 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 balsamic vinaigrette dressing |
1/3 cup athenos crumbled reduced fat feta cheese |
Directions:
1. Heat oven to 425 degrees F.
2. Toss beets with 1-1/2 tsp. oil; spread onto half of large rimmed baking sheet sprayed with cooking spray. Toss carrots with remaining oil; spread onto other side of baking sheet.
3. Bake 25 to 30 min. or until tender. Cool 5 min.
4. Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.
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