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Roasted Beet & Carrot Salad

Prep time 10 mins
Cook time 20 mins
Yield 6 Servings


  • 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

How to Make It

  1. HEAT oven to 425ºF.

  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.