A colorful roasted beet salad for your spring dining spread. Gluten-free, oil-free, and packed with seasonal colors and veggies.
When I put on my first pair of glasses, I walked outside the optometrist’s office to a crisply defined outdoors.
I commented the whole way home to my parents how…”the trees…they have leaves!”
All those formerly fuzzy shapes did indeed have borders, and I couldn’t believe how much I’d been missing.
This time of year always makes me feel like I’m putting on my OshKosh glasses again and ogling at the trees.
Watching everything dead routinely come alive again is a bit magical, no?
It’s Sunday and I want to propose a toast.
To spring, to new beginnings, and to big spreads of roasted seasonal veg with a little bubbly to wash it all down.
This Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini + Prosecco is the perfect plant-based wine pairing for your Easter table or anytime Spring dining!