Roasted carrot, beet and goat cheese salad


Served in the Café at Club Fit Briarcliff

Makes 4 ½ cups of salad

To make this delicious dish, you will need:

  • 2 medium beets (about 8 ounces each), peeled, cut into 1/2-inch wedges, and patted dry with paper towels
  • 3 small carrots (about 2 ounces each), cut crosswise into 2-inch pieces
  • 1 medium red onion (about 4 ounces), cut into 1/2-inch wedges
  • 3 TB olive oil
  • 1/2 teaspoon dried oregano
  • 1 TB chopped parsley
  • 1 TB crumbled goat cheese
  • 1/8 teaspoon salt

To prepare it:

  • Preheat the oven to 400°F. Line a large baking sheet with aluminum foil to keep it from getting stained. Lightly spray the foil with cooking spray
  • Put the beets, carrots, and onion wedges on the foil. Drizzle the oil and sprinkle the oregano and salt over the vegetables, stirring gently to coat. Arrange the vegetables in a single layer so they don’t touch.
  • Crumble goat cheese on top.
  • Roast for 15 minutes. Stir and roast for  another 10 minutes, or until the vegetables are just tender when pierced with a fork.
  • Once cooled toss and add crumbled goat cheese on the top

Nutrition Facts

Calories : 78 per serving

Total Fat 3.5 g

Saturated Fat 0.5 g

Polyunsaturated Fat 0.5 g


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