Blog-worthy fall salad

My farm share arrived today, and rather than let the veggies rot at the bottom of my fridge, I decided to chop and wash them all now. Not a bad antidote to learning about leukemia and lymphoma all day: it's all very interesting, until you fall asleep wondering what it would be like to receive such a diagnosis.

Fall harvest salad:

• 2-3 small beets, washed and sliced thin (see use for beet greens below)
• 1 small sweet potato, washed and sliced thin
• thyme, rosemary, or other herb
• handful of toasted almonds or walnuts
• salad greens (farm share gave me frisee and lettuce)
• olive oil, salt, pepper, balsamic vinegar
• garlic or shallot optional

Toss the beets and sweet potato with olive oil, thyme, salt, and pepper in a roasting pan, then roast at 400 degrees until soft with crisped edges (move them around a few times to prevent burning).

Meanwhile, wash greens (three times, if yours have as much dirt as mine!) and toast nuts. Making a salad dressing of olive oil, balsamic, plus garlic or shallot is optional.

Serve everything warm over the greens. Add goat cheese or lentils or chicken breast or sausage, etc. for protein! I will be having a white bean soup with beet greens (from above) on the side.