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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

Servings: 6

  • 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.