Roasted beets with microgreens and goat cheese

Living in the prairies in the bleak midwinter, salads can be uninspiring. Now that March has finally arrived, I’m watching for the (sun)light at the end of the tunnel, when farmers markets will bustle once again with spring greens and the first produce of the season.

Until that inspiring day comes, I’m happy with my root veggies – luckily I adore beets, and along with crunchy walnuts and soft goat cheese, they make one of my favourite salads, regardless of the greenery. But if you’re looking for a little taste of spring, pea shoots will make things seem springier than they actually are. And hey – we’re officially in the same month as Easter, so we are getting closer.