Roasted Carrot and Beetroot Salad

Ingredients

• 0.3 cup balsamic vinaigrette dressing kraft
• 1 lb beets fresh peeled cut into 1/ slices
• 4 large carrots peeled thin
• 1 Tbsp olive oil divided
• 2  radishes thinly sliced
• 0.3 cup athenos reduced fat feta cheese crumbled
• 4 cups tightly torn salad greens mixed packed

Equipment

• baking sheet
• oven

Directions

1. Heat oven to 425F.
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 vegetables are tender. Cool 5 min.
4. Cover large platter with salad greens; top with roasted vegetables and radishes.
5. Drizzle with dressing; top with cheese.