Roasted Beet and Carrot Salad

Roasted Beet and Carrot Salad

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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

50 m servings 136 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Special Extra:
  • Season with freshly ground black pepper.
  • Substitute:
  • Prepare using 4 large beets.
  • Nutrition Bonus:
  • This vibrant-colored vegetable salad is an excellent source of vitamin A from the carrots.

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