Roasted Beet Salad

• 1-1/2 qt. acorn squash, roasted, peeled and cubed
• 2 cups red beets, roasted, peeled and cubed
• 2 cups yellow beets, roasted, peeled and cubed
• 1-1/2 cups red onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1-1/2 cups BACK TO NATURE Organic Italian Vinaigrette
• 1-1/2 cups avocados, peeled, diced Target 10 ea For $10.00 thru 02/06

1. Combine squash, beets, onions and parsley in large bowl.
2. Add dressing; toss to coat.
3. For each serving: Place 1 cup of the vegetable mixture on serving plate.
4. Top with 2 Tbsp.
5. (3/4 oz.)
6. of the avocados.

acorn squash, red beets, yellow beets, red onions, fresh parsley, back, avocados

Taken from www.kraftrecipes.com/recipes/roasted-beet-salad-107568.aspx (may not work)