6 fresh beets (1 lb.), peeled, cut into 1/4-inch thick slices
1 Tbsp. olive oil, divided
4 large carrots, peeled, cut diagonally into thin
4 cups tightly packed torn mixed salad greens
2 radishes, thinly sliced
1/3 cup Balsamic Vinaigrette Dressing
1/3 cup Crumbled Reduced Fat Feta Cheese
Roasted Beet & Carrot Salad
Prep Time: 20 Minutes
Total Time: 50 Minutes
- Heat oven to 425ºF.
- 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.
- Bake 25 to 30 min. or until vegetables are tender. Cool 5 min.
- Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.