Here is a recipe idea that uses some seasonal vegetables! *Adapted from marthastewart.com Roasted Vegetable and Arugula Salad For the Salad: 4 medium beets, peeled and chopped into 1-inch pieces ¼ cup extra-virgin olive oil 8 shallots, peeled and halved 4 medium parsnips, peeled and cut into thick matchsticks 6 carrots, peeled and cut into … More RECIPE: Roasted Vegetable and Arugula Salad