Beth Bielat's Roasted Root Salad Reveille Recipe
Anyone who has been to Reveille knows Beth Bielat, she is our very own Energizer Bunny! Beth is the head of our fitness program, she founded LifeBreath and leads sessions at Reveille, and she is an inspiration to so many. She seems to have endless energy and spirit and we always look to her for tips on how to stay healthy, active, and engaged in life. Beth shared one of her favorite fall recipes with us and we are thinking about adding it to the Thanksgiving menu! If Beth says it’s yummy and healthy, we’ll try it!
Beth's Roasted Root Salad
Roasted Root Salad
Ingredients:
Cut up equal amounts of:
- Carrots
- Parsnip
- Celery Root
- Rutabaga
- Baby spinach
- Pinch of Thyme
- 6 Garlic cloves
- 1 Tbs. Olive Oil
Directions:
- Preheat 350
- Clean peel vegetables
- Cut into 2/2 in. dice and toss in garlic, chopped Thyme, olive oil and salt and pepper. Place on a baking sheet, cover with tin foil, and roast in oven until tender ay 350. Towards end of roasting, take off foil. While still hot, stir in baby spinach.
Categories:
Food & Home, Recipes
About The Author
Beth Bielat has spent 35 years as a fitness professional. She is the fitness director for Joan Lunden’s Camp Reveille as well as the fitness professional and manager at the Ocean reef Club in Key Largo, FL. Beth specializes in life coaching, martial arts, self-defense, yoga, tai chi, and she is a certified nutritional councilor. Beth founded the LifeBreath Institute and she is an author and speaker on health, nutrition, and fitness. Beth is also a mom, grandmother, devoted wife, outdoor enthusiast including cycling, hiking, canoeing, backpacking and swimming, healthy cooking devotee and a strong believer in spirituality and faith.
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