Roasted Beet Salad with Pepita Crunch

• 4 fresh beets, trimmed, pierced
• 1/2 cup raw pepitas
• 1/4 cup sugar
• 1/2 cup KRAFT Zesty Italian Dressing
• 1 pkg. (5 oz.) spring lettuce mix
• 2 oranges, segmented
• 1 avocado, chopped
• 1 small red onion, thinly sliced
• 1/2 cup ATHENOS Traditional Crumbled Feta Cheese

1. Heat oven to 425 degrees F.
2. Place beets on foil-covered baking sheet.
3. Bake 1 hour or until tender; cool slightly.
4. Meanwhile, cook pepitas in skillet on medium heat 3 min.
5. or until lightly browned, stirring frequently.
6. Add sugar; cook on high heat 4 min.
7. or until sugar melts and coats pepitas, stirring constantly with wooden spoon.
8. Immediately spread onto baking sheet sprayed with cooking spray; separate lightly with fork.
9. Cool completely.
10. Blend dressing and half the pepitas in blender until smooth.
11. Peel beets, then cut into 1/2-inch-wide wedges; place in large bowl.
12. Add dressing mixture, remaining pepitas and all remaining ingredients; mix lightly.

fresh beets, pepitas, sugar, italian dressing, spring lettuce mix, oranges, avocado, red onion, feta cheese

Taken from www.kraftrecipes.com/recipes/roasted-beet-salad-pepita-crunch-126685.aspx (may not work)