This time of year we are still in the throes of winter with snow, cold and freezing temperatures, but the sun is strong and I’m dreaming of spring. If we tune in, the seasons can guide us and what our bodies need for nourishment. I love to eat with the seasons but this “in-beween” month of March- in like winter and out like spring (hopefully!) is a time of transition and moving gently to a new season. Winter brings slow-cooked, rich and hearty flavors of root vegetables and deep flavors of stock and sauces simmering for hours. The flavors of Spring are light and delicate, fresh with sprouting greens, asparagus and peas. We have a spring in our step, we feel lighter and the heaviness of winter falls away.

Our eating and cooking can ebb and flow with the rhythm of the seasons. I love this salad because it combines the slow roasted golden beets with the delicate greens and herbs and it’s perfect this time of year when we are longing for spring. Beets are a root vegetable that you can find all winter long and roasting them brings out the flavor this late in the season.

How to roast beets…

Set your oven to 400 degrees.  Wash and dry the beets and place on a large sheet of foil with skins on. Drizzle the beets with olive oil and salt and pepper.  Wrap the beets in the foil.  Place in the oven for 45min-1 hr until the beets are tender when pierced with a fork.

Once the beets are roasted, the skin will peel off easily. Let them cool and slice or cube. I love to marinate them in a bowl with olive oil and red wine vinegar. Place the beets on salad greens, add goat cheese if desired and some fresh herbs. This salad will have you dreaming of spring too!