Living in the prairies in the bleak midwinter, salads can be uninspiring. Now that March has finally arrived, I'm watching for the (sun)light at the end of the tunnel, when farmers markets will bustle once again with spring greens and the first produce of the season.

Until that inspiring day comes, I'm happy with my root veggies – luckily I adore beets, and along with crunchy walnuts and soft goat cheese, they make one of my favourite salads, regardless of the greenery. But if you're looking for a little taste of spring, pea shoots will make things seem springier than they actually are. And hey – we're officially in the same month as Easter, so we are getting closer.

Roasted beets with microgreens and goat cheese
 
Dressing:
1/3 cup extra-virgin olive or canola oil
1/4 cup balsamic vinegar
2 Tbsp. honey
1 Tbsp. grainy mustard
Salt and freshly ground pepper
6 medium beets, washed and trimmed (some golden, if you can find them)
2-3 cups pea shoots or arugula
1/2 cup walnuts or pecans, toasted and coarsely chopped
4 oz (125 g) soft goat cheese, crumbled

Preheat the oven to 400. Wrap each beet in foil and place directly on the oven rack; roast for an hour, or until fork-tender. (How long they take will depend on their size and shape – longer beets roast through more quickly.)

Meanwhile, a small bowl or jar, whisk or shake together the oil, balsamic, honey, grainy mustard and a pinch of salt and pepper. When the beets are done, take them from the oven and set aside until they're cool enough to handle. (You could put them in a bowl in the fridge to chill completely.)
 
Peel their skins and cut them into wedges over a bowl – or better yet, a shallow platter. Toss with the vinaigrette, then scatter with greens, toasted nuts and goat cheese. Sprinkle everything with a bit of salt and pepper and serve immediately. Serves 4-6.