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.