armers markets are abundant during the summer, and my heart giggles when I discover the latest harvest. This week, I found absolutely lovely carrots in white, orange, and yellow, along with some robust, blood-red beets. 
After washing and peeling these beauties, I chopped and transferred them into separate roasting vessels. My intent was to intensify their sweet flavors without staining all the carrots fuchsia. After adding oil and seasoning with salt and pepper, they went into a 425-degree oven for 45 minutes.
Once cooled, I mixed them with some hearty blue cheese for a spectacular salad.
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