Spring is here… I can hear a Organic roasted beet salad calling my name. Nothing really can compare to the sweetness and mellowness of fresh beets. I thought I would try and spice things up a notch, as well as make do with what I had in the fridge. The result was deliciousness. I roasted my farmers market beets in balsamic and olive oil at 350 F for an hour and tossed them with the wild arugala. I added a squeeze of lemon, minced baby garlic shoots, salt and olive oil. Then toped it off with some feta crisps from the oven (just shaved feta on a sheet pan for 15 minutes at 400). Yum!