It feels like spring has been in the air for over a month now down here in the south— but then I talk to my relatives and friends in the north, and I realize not everyone has been seeing flowers bud and sun shining since the end of February. You’d think I’d remember how lonngggg the winters are up north, being how I spent a majority of my childhood living in Rochester, NY (we’re talking snow in MAY), but I guess my mind pushed those cold, cold memories out as soon as I crossed the Mason-Dixon line. It’s funny how that happens 😉
Anyways, we lucked out with a super mild winter in NC this year, and the earliest spring I can remember in forever. And with this early spring has come one of my favorite things about this time of year: spring produce!!
Big bundles of asparagus, bright earthy beets, crunchy cauliflower, beautiful leeks, perfectly sweet peas— the list goes on and on. In fact, you can check out Cookie & Kate’s post about What’s In Season this April for the full list of fresh veggies ready for your spring table.
Now, to celebrate these beautiful spring veggies, I’m teaming up with Alexa from Fooduzzi, Lucia from The Foodwright, Emilie from Emilie Eats, and Rebecca from Nourished. the blog to bring you FIVE new spring vegan recipes! We’re each featuring one vegetable in season this month in a fresh new dish on each of our sites. So it’s like you get 5 recipes in one today!
It’s gonna be a good day.
I chose BEETS as my spring vegetable to play with today— mostly because I love them, but also because I rarely use them and needed to kick my butt into gear. There are so many good reasons to cook with beets… let’s talk about a few of them.
- Beets are super good for you (though, I’m sure you already knew this). They’re packed with fiber, manganese, potassium, vitamin C and B6, and iron!
- Beets are great for lowering your blood pressure and fight inflammation– which is always a good thing.
- Beets are nature’s food coloring. You can use pureed beets and beet extract in smoothies, baked goods, and even frosting. Gahhh that color!
- They’re delicious! Especially in this salad 🙂
So this salad. I wanted to make a salad that featured beets as the star, but also showcased some other fresh spring flavors (to keep with our theme today). I started with a bed of wild arugula and topped it with these earthy roasted beets, tender baby potatoes, creamy avocado, and crunchy sunflower seeds. I tossed the whole salad in a simple, tangy lemon vinaigrette, which brightened up those fresh flavors even more!
This salad makes the perfect side dish for any meal of the day (especially brunch) or can be topped with some crispy chickpeas or a fried egg for a delicious main dish. And I promise you one thing, you’ll be hooked on beets as much as I am now!
Chunky Roasted Pineapple Guacamole // The Foodwright
… LEEKS …
Vegan Leek & Pea Risotto with Asparagus // Nourished. the blog
… SWEET POTATOES …
… CAULIFLOWER …
Vegan Parmesan Cauliflower Steaks over Hemp Pesto Zoodles // Emilie Eats