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  • 6 carrots, peeled and cut into 1 1/2 inch long pieces
  • 3 large beets, roasted and cut into chunks
  • 2 leeks,light green and white parts only, sliced
  • 3 cloves garlic, minced
  • coconut oil spray
  • 4 ounces of goat cheese
  • Balsamic Vinegar
  • fresh black pepper
  • 1/4 cup walnut chopped


  1. Scrub beets. Wrap completely in aluminum foil and place in a preheat 400* oven. Roast until tender and easily pierced with a knife, about 45 minute to one hour depending on the size of the beets. Remove from the oven and let cool.
  2. When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers. Cut into chunks
  3. Cook carrots until tender crisp. I steamed mine.
  4. While the other veggies are cooking, prepare your leeks.
  5. Cut the dark green part of the leek off and discard. Cut leeks into slices and pac in a large bowl of cold water. Swish the leeks around to remove any grit. Use a slotted spoon to place leek in a colander and rinse well.
  6. Spray a skillet with coconut oil spray and heat over medium high heat. Add washed leeks and garlic. Sauté until leeks are translucent and garlic is fragrant.
  7. Layer all the veggies in a baking dish. Drizzle them with balsamic vinegar and pepper. Sprinkle with walnut and rumbled goat cheese over the top.
  8. With oven set to broil cook until cheese is golden brown. Let cool slightly and serve.


Serves 6 as a side dish. 2-3 as a main dish.