Beetroot and Green Bean Salad

• 500g medium beetroot, trimmed
• 200g green beans, blanched
• 3 hard-boiled eggs, cut into wedges
• salt and pepper, to taste
• 1/3 cup KRAFT* Caesar Dressing
• 1/2 cup pecan nuts, toasted

1. WRAP beetroot loosely in foil and bake in a moderate oven 180 degrees C for 50-60 minutes or until tender.
2. Cool then rub off skins and discard.
3. Cut beetroots into wedges.
4. ARRANGE beetroot, beans, salad leaves, and eggs on a serving platter.
5. Season to taste.
6. Drizzle with dressing and sprinkle over pecans nuts.
7. Serve immediately.

green beans, eggs, salt, pecan nuts

Taken from www.kraftrecipes.com/recipes/beetroot-green-bean-salad-115412.aspx (may not work)