Recipe by ATHENOS
"Roasted beets and carrots are served on mixed salad greens with balsamic vinaigrette and topped with sliced radishes and crumbled feta cheese."
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medium fresh beets, peeled, cut into 1/4-inch-thick slices
olive oil, divided
carrots, peeled, cut diagonally into thin slices
tightly packed torn mixed salad greens
radishes, thinly sliced
balsamic vinaigrette dressing
ATHENOS Crumbled Reduced Fat Feta Cheese
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Beet and Carrot Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 69
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