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  1. Roasted Beet, Carrot and Spinach Salad

Roasted Beet, Carrot and Spinach Salad

01:00:00 4 servings, 2 cups (500 mL) each
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4 servings, 2 cups (500 mL) each

Roasted beets and carrots look beautiful and taste even better in this easy-to-make spinach salad. Top with dressing and feta for the win.

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Make It

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  • Heat oven to 450ºF.
  • Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
  • Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
  • Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.

Preventing Beet Stains

When handling cooked or canned beets, it's easy to stain your hands and cutting board from the juices. To prevent this, wear disposable latex gloves and cut beets on a large glass or ceramic plate rather than a cutting board.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 170
% Daily Value
Total fat 8g
Saturated fat 3g
Cholesterol 15mg
Sodium 510mg
Carbohydrate 18g
Dietary fibre 5g
Sugars 11g
Protein 6g
Vitamin A 100 %DV
Vitamin C 90 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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