Roasted Beet & Carrot Salad

Athenos Feta
Roasted Beet & Carrot Salad
6 Servings


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6 fresh beets (1 lb.), 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


Prep: 10 Minutes
Cook: 20 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 tender. Cool 5 min.

COVER large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.

Created date

May 2013