It's officially Spring, which has turned into my favorite time of year here in Texas. The weather is just right and there is only a small window of time before the heat takes over and I turn into a pool of water. We have been enjoying as much outside time as we can get while the temperature is perfect! Things like strawberry picking, letting Parks play in the sprinkler, and eating crawfish with friends makes for a pretty happy lady (aka me) let me tell you. Along with the desire to be outside more, comes a strong need for color on my plate! There is something about the weather shift that makes me crave fresh foods with lots and lots of color. My roasted beet salad with tahini white beans is one of those salads that is not only delicious and super healthy, but it is also really gorgeous too!
Oh man, the weather here over the weekend was absolute perfection. Windows were open, there was a crispness in the air, and I actually could feel fall. We had Parks' 1st birthday party and celebrated with friends and family and it couldn't have been a more perfect day. His birthday will always signify the start of fall since it's on October 1st, and to me it doesn't seem like fall until October. One of my favorite ways to get into any season is to start cooking with my favorite seasonal flavors. My roasted beet and acorn squash Autumn salad is the perfect side dish or meatless dinner that will have your tastebuds in total fall bliss!
