Roasted Carrot and Beetroot Salad

Name: Roasted Carrot and Beetroot Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 50
Cuisine: Global
Ingredients: 79 milliliters KRAFT Balsamic Vinaigrette Dressing; 454 grams fresh beets , peeled, cut into 1/4-inch thick slices; 4 larges carrots, peeled, cut diagonally into thin slices; 1 Tbsp olive oil, divided; 2 radishes, thinly sliced; 79 milliliters ATHENOS Crumbled Reduced Fat Feta Cheese; 946 milliliters tightly packed torn mixed salad greens

Roasted Carrot and Beetroot Salad might be just the side dish you are searching for. This gluten free and primal recipe serves 50. One portion of this dish contains about 0g of protein, 1g of fat, and a total of 20 calories. If you have beets, carrots, radishes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Heat oven to 425F.

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray