Fall has officially arrived! Colorful leaves are falling and the weather is getting chilly. Also changing right now is the variety of locally grown vegetables that are available. As the fall season inches closer to winter it is nice to add variety to your menus by considering what fresh vegetables are in season.  Winter squash, cabbage, broccoli, cold hardy greens and root vegetables are all great options. Beets, one of my favorite fall vegetables, are locally in season in November and December. Because beets grow underground they can be left in the ground and harvested during colder months.The red color in vegetables such as beets contains antioxidants that lower the risk of developing different types of cancer, protect against heart diseases, and improve brain health. Both the root of the vegetable and its green leafy tops are edible. The beet greens can be sautéed with onion and garlic for a healthy and warm side dish. I love to use Pickled Beets as a topping for salads and beans  but  I also love to roast beets and serve them with reduced balsamic vinegar with feta cheese over a bowl of mixed greens. Some of my favorite restaurants serve beet salads which are very popular menu items. I love the fact that I can make this popular dish easily at home in my own kitchen with locally grown beets. Check out the Balsamic Roasted Beets with Feta recipe below.