Roasted Beet and Carrot Salad

Preparation time:  20 minutes
Cook time:  30 minutes
Ready in: 50 minutes

Servings: 6


1. Heat oven to 425 degrees Fahrenheit.
Toss beets with 1-1/2 teaspoons oil; spread onto half of large rimmed baking sheet sprayed with cooking spray.
3. Toss carrots with remaining oil; spread onto other side of baking sheet.
4. Bake 25 to 30 minutes or until tender. Cool 5 minutes.
Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.

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