Roasted Beet and Carrot Salad Recipe

Roasted Beet and Carrot Salad Recipe

  • 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
  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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