Roast beetroot salad
Light enough for summer and warm enough for winter, this recipe for roast beetroot salad topped with KRAFT Creamy Basil and Herb dressing will keep you going all year around.
6 medium beetroots, peeled and cut into wedges
4 medium carrots, peeled and thick sliced, diagonally
2 tbsp fresh rosemary leaves
2 tbsp olive oil
100 g spinach leaves
4 spring onions, cut diagonally into 3cm lengths
Salt and pepper, to taste
1/2 cup KRAFT Creamy Basil and Herb Dressing
- Combine the beetroots and carrots in a large bowl with the rosemary, oil and seasonings. Place the vegetables onto a lined baking tray and bake at 200°C for 45 minutes or until the veggies are tender. Allow to stand until warm.
- Toss the roasted vegetables with the spinach and spring onions, drizzle over the dressing and serve immediately.