Spring is wonderful, isn't it? I feel like it's a small gift from the universe to keep me going until summer arrives. As someone who loves to cook (and eat) it also means fresh fruits and veggies will soon start reappearing at the farmers market. Now I live near the mountains, so it's still pretty cold where I live for a good part of the year. It can be very hard to come by fresh, locally grown produce during the winter months. I admit that I grow weary of roasted root vegetables and squash. I'm tired of hearty soups and stews. (Well, almost.) What I really want is raw, bright salads. And during these early weeks of spring, I know I can rely on mixing winter and warmer weather produce - it kinds of bridges the gap in a way. So I'll keep eating tasty root veggies a little bit longer, but I might just give them a little springtime flair by adding microgreens. This Early Spring Salad is wonderful. I haven't been a fan of beets for very long, but I will tell you that if I hadn't already

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