Roasted Beet, Carrot and Spinach Salad

• 4 small red beets, trimmed, quartered
• 1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
• 2 carrots, peeled, cut crosswise in half King Sooper's 1 lb For $0.99 thru 02/09
• 1 pkg. (5 oz.) baby spinach leaves
• 1 red pepper, chopped
• 1/2 cup ATHENOS Traditional Crumbled Feta Cheese

1. Heat oven to 450 degrees F.
2. Toss beets with 2 Tbsp.
3. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
4. Bake 20 min.
5. Toss carrots with 2 Tbsp.
6. dressing; add to baking sheet with beets.
7. Bake 20 to 25 min.
8. or until vegetables are tender.
9. Arrange spinach and peppers on serving platter.
10. Top with roasted vegetables; drizzle with remaining dressing.
11. Sprinkle with cheese.

red beets, dressing, carrots, baby spinach leaves, red pepper, feta cheese

Taken from www.kraftrecipes.com/recipes/roasted-beet-carrot-spinach-salad-171660.aspx (may not work)