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

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Ingredients

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