Festive Roast Beet Salad

• 6 medium beetroot, peeled and cut into wedges
• 4 medium carrots, peeled and thick sliced, diagonally Target 2 lb For $3.00 thru 02/06
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons olive oil
• salt and pepper, to taste
• 100 g spinach leaves
• 4 spring onions, cut diagonally into 3cm lengths
• 1/2 cup KRAFT Creamy Basil and Herb Dressing

1. COMBINE the beetroot and carrot in a large bowl with the rosemary, oil and seasonings.
2. Place the vegetables onto a lined baking tray and bake at 200C for 45 minutes or until the vegies are tender.
3. Allow to stand until warm.
4. TOSS the roasted vegetables with the spinach and spring onions, drizzle over the dressing and serve immediately.

beetroot, carrots, rosemary, olive oil, salt, spinach leaves, spring onions, basil

Taken from www.kraftrecipes.com/recipes/festive-roast-beet-salad-129930.aspx (may not work)