Roasted beets and carrots look beautiful and taste even better in this easy-to-make spinach salad. Top with dressing and feta for the win.
What do I need ?
Original recipe yields 4 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.
4 small red beets, trimmed, quartered
1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
2 carrots, peeled, cut crosswise in half
1 pkg. (142 g) baby spinach leaves
1 red pepper, chopped
1/2 cup crumbled feta cheese with garlic and herbs
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How do I 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.
Kraft Kitchen Tips!
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
Fat 8 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 510 mg
Carbohydrate 18 g
Fibre 5 g
Sugars 11 g
Protein 6 g
4 servings, 2 cups (500 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.