Summer is a time for fresh vegetables and light eating. Salads seem to taste better and we become more inventive with their creations. As I have experimented with more and more greens throughout the years I have found that I enjoy peppery and spicy varieties much more than Romaine or the dreaded Iceberg!

I am a firm believer in supporting your local farmer and eating in a manner that helps everyone thrive. Yes I do go to the grocery store and I stock up on items that are not local such as avocados and mangoes but I do want to support farms in my area. A good friend of mine is one of those farmers.

John and his father are the epitome of farmers gone by, they work hard, cultivating the land and providing sustenance for those of us who don't have the time, dedication, or know how to do it ourselves. John runs a unique Community Supported Agriculture program in that he allows you to choose. I purchase a half share and each week I have the chose of 5 vegetables which allows me to experiment while taking home some great favorites. If you are interested in more information about Royal Acres Farm CSA you can find them on facebook. @RoyalAcresFarmAndCsa

This past week was the first pick up and I was loaded up with radishes, arugula, garlic scapes, bok choy and a basil plant. Arugula is one of my all time favorites, I love its bite and sass so today when I was looking at my overloaded fridge I thought a salad was in order but not any old boring salad, a salad with roasted radishes, beets, and rhubarb. The combination of flavors was delightful, sweet and earthy while a touch of lemon brightened the whole dish. I hope that you enjoy!

Arugula Salad with Roasted Beets, Radishes and Rhubarb with Goat Cheese and Lemon

1 cup Radishes

1 cup Rhubarb, cut into 1in pieces

1 Beet

2tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

2 oz Goat Cheese

2 cups Arugula

Dressing

1/2 Lemon, juiced

1 tbs Olive Oil

1/2 tsp Pink Himalayan Sea Salt

1/2 tsp Fresh Basil, chopped

!/2 tsp Fresh Rosemary, chopped

Preheat the oven to 350 degrees. In a bowl toss the radishes with 1 tbs olive oil and a sprinkle of salt. Place on a baking dish. In the same bowl toss the rhubarb olive oil and salt and place on the same baking sheet. Rub oil onto the beet and sprinkle with salt placing into a piece of aluminum foil. Roast the rhubarb for 20 minutes or until softened, remove. Continue to roast the radishes and beet until a fork pierces easily.

Combine the dressing items in a small bowl, whisking vigorously.

Divide the arugula and toppings between 2 plates, sprinkle with goat cheese and top with lemon dressing. Enjoy and healthy eating!