One of my favourite things to do on a Saturday morning is grab a coffee and go walk around the farmers market… If you follow me you know that food just gets me super pumped and I love talking shop and nerding it up with the vendors.  

Farmer’s markets are amazing not only for the delicious fresh food but for the community and support of local farmers and vendors. When you choose to go to a farmers market you are choosing food which is local and seasonal. Eating local and seasonal is a huge benefit to our health because the food has not traveled a far distance to get to your plate (this means that it is typically higher in nutrients-BONUS!!)

Pictured below is what I picked up at the farmers market yesterday.. a couple hours later I used most of these ingredients to create a big, delicious, Farmers Market salad: 

Farmer’s Market Salad


  • 2 large beets (cubed) 
  • 1 tbsp. chopped fresh rosemary
  • Olive oil 
  • Greens of your choice
  • 2 tbsp. crumbled goats feta
  • 2 tbsp.chopped walnuts


  • 2 tbsp. EVOO
  • 2 tbsp. apple cider vinegar 
  • 1 tsp. maple syrup
  • 1 tsp. dijon mustard
  • sea salt and cracked pepper

Roasted Rosemary Beets: 

Preheat oven to 375F

Line baking sheet with parchment paper

Peel and cut beets into cubes (I recommend wearing gloves for this) toss in bowl with 1 tbsp. olive oil and sprinkle with sea salt. 

Lay beets on lined baking sheet

Bake for 20 minutes, flip and then bake for another 15-20 minutes until tender. 

For added protein I tossed 2 hard boiled eggs on the side but you can add roasted or grilled chicken if you prefer.



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