Roasted Beet and Carrot Salad

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

Servings: 6

Ingredients:
 1 pound medium fresh beets, peeled, cut into 1/4-inch-thick slices
 1 tablespoon olive oil, divided 
 4 large carrots, peeled, cut diagonally into thin slices 
 4 cups tightly packed torn mixed salad greens 
 2 radishes, thinly sliced 
1/3 cup balsamic vinaigrette dressing
Crumbled Feta Cheese 

Directions:
1. Heat oven to 425 degrees Fahrenheit.
2. 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.
5. Cover large platter with salad greens; top with roasted vegetables and radishes. Drizzle with dressing; top with cheese.