It’s not a major holiday, but it’s an important one all the same!  June 17 is National Eat Your Vegetables Day, right in the middle of National Fresh Fruits and Vegetables Month.  This time of year is an exciting one for vegetables.  You can still find cool-weather crops like lettuce, peas, kale, and chard, while root vegetables have also had time to grow adding radishes, carrots, and beets to the mix.  It’s been great salad weather lately, so why not make Eat Your Vegetables Day into Eat Your Vegetables Weekend, and stop by market to stock up on all things local.

Here’s a recipe to get you thinking:

Lettuce Salad on Bed of Roasted Beets: Slice 1 large or 3 smaller beets as thin as possible. Toss with 1 T olive oil, ¼ tsp salt, ½ tsp fresh thyme leaves. Spread on oiled sheet and roast at 450 degrees 20 minutes or until tender. Spread on plate, sprinkle with vinaigrette, and top with goat cheese and toasted walnuts. Toss lettuce with vinaigrette and top the beets.