Roasted Beets Carrot Spinach Salad Recipes

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ROASTED BEET, CARROT AND SPINACH SALAD



Roasted Beet, Carrot and Spinach Salad image

Toss up a beautiful Roasted Beet, Carrot and Spinach Salad using this recipe from My Food and Family. This easy-to-make salad is crisp and refreshing.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 6

4 small red beets, trimmed, quartered
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 carrots, peeled, cut crosswise in half
1 pkg. (5 oz.) baby spinach leaves
1 red pepper, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese

Steps:

  • Heat oven to 450ºF.
  • Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
  • Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
  • Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g

ROASTED BEET AND CARROT SALAD



Roasted Beet and Carrot Salad image

This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

2 pounds red and yellow beets, scrubbed, peeled, and thinly sliced
6 medium carrots, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 tablespoons fresh orange juice
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons chopped fresh tarragon leaves
3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces, or 2 heads frisee, trimmed and cut into 1-inch pieces
4 ounces fresh goat cheese, crumbled (1 cup)
1/3 cup chopped toasted pecans

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
  • Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.

Nutrition Facts : Calories 378 g, Fat 23 g, Fiber 12 g, Protein 12 g, SaturatedFat 6 g

ROASTED BEETS & CARROT SPINACH SALAD



Roasted Beets & Carrot Spinach Salad image

The jewel colors of roasted beets and carrots on a bed of baby spinach leaves make this bistro-style salad as beautiful as it is delicious.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

1 Tbsp. oil
2 tsp. ground ginger
4 fresh red beets (1 lb.), trimmed, peeled and quartered
2 cups baby carrots
1 pkg. (6 oz.) baby spinach leaves
1/4 cup ATHENOS Crumbled Blue Cheese
2 green onions, sliced
1/2 cup KRAFT Honey Mustard Dressing

Steps:

  • Heat oven to 425ºF.
  • Mix oil and ginger until blended. Add to combined beets and carrots in medium bowl; mix lightly.
  • Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
  • Bake 40 to 45 min. or until vegetables are tender. Cool.
  • Cover platter with spinach; top with cooked vegetables and remaining ingredients.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 8 g, Protein 3 g

OVEN-ROASTED BEETS WITH WILTED SPINACH



Oven-Roasted Beets with Wilted Spinach image

The balsamic glaze adds a nice kick and this is a very healthy and lovely way to enjoy these oven-roasted beets.

Provided by GhostEXE

Time 1h50m

Yield 4

Number Of Ingredients 10

6 medium beets with greens attached
2 medium red onions, quartered
2 tablespoons herbes de Provence
2 tablespoons olive oil, divided
1 teaspoon coarse salt
¼ teaspoon ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 cups fresh spinach

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
  • Roast in the preheated oven until tender, about 45 minutes.
  • Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
  • Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
  • Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
  • Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 19.2 g, Cholesterol 15.3 mg, Fat 12.9 g, Fiber 4.8 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 593.1 mg, Sugar 11.8 g

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