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Roasted Beet & Carrot Salad
Roasted Beet & Carrot Salad

Roasted Beet & Carrot Salad

10 Review(s)
Healthy Living
Cook Minutes 50 Min
Prep : 20 Min Cook: 30 Min
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 fresh beets (1 lb./450 g), 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 Extra Virgin Olive Oil Fig Balsamic Dressing
1/3 cup crumbled feta cheese with garlic and herbs
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How do I make it ?
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Step 1
Heat oven to 425ºF.
Step 2
Spray 2 large rimmed baking sheets with cooking spray. Toss beets with 1-1/2 tsp. oil; spread onto 1 baking sheet. Toss carrots with remaining oil; spread onto second baking sheet.
Step 3
Bake 25 to 30 min. or until tender. Cool 5 min.
Step 4
Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.
Kraft Kitchen Tips!
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Special Extra
Season with freshly ground black pepper.
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Substitute
Prepare using 4 large beets.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
140
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 1.5 g
8 %
Cholesterol 5 mg
Sodium 260 mg
11 %
Carbohydrate 18 g
Fibre 4 g
Sugars 12 g
Protein 4 g
Vitamin A
90 %
Vitamin C
10 %
Calcium
6 %
Iron
8 %
Servings
6 servings, 1 cup (250 mL) each
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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