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Just Beet It If 10,000 NY Biters eat just one meal with locally grown veggies instead of ones shipped from afar, we'll avert the same amount of CO2 generated by close to 64,000 Yellow Taxis in 1 day. Don't wanna be defeated by complicated warm weather recipes? Show your funky, strong cooking skills when you serve up this light and yummy roasted beet and pistachio salad recipe from Spring Street Natural's head chef Craig Meltzer. Get your ingredients at Union Square Greenmarket and show 'em who's bad.

Roasted Beet and Goat Cheese Salad Tossed with Pistachio Vinaigrette Serves four Ingredients: (local and organic whenever possible) 1 lb of beets 2 oz pistachio oil 1 oz apple cider vinegar 5 sprigs, chopped, fresh thyme leaves Salt and pepper to taste 8 arugula leaves 1/4 lb goat cheese 2-inch ring mold (optional) 2 oz shelled pistachios Directions: Wash beets and roast them at approximately 375 degrees for 1 hour or until done. Cool. While beets are cooling, make vinaigrette by combining pistachio oil, cider vinegar, thyme, and salt and pepper. Peel cooled beets and cut into bite-size pieces. Cut arugula into (fine julienne; think thin stripes). Cut goat cheese into four discs. Toss beets with vinaigrette. Place beet salad into the on a medium plate and gently slide the mold off. Repeat on all four plates. Place a disc of goat cheese on top of each beet salad. Garnish on top with arugula and around the plate with sprinkled pistachios.