Prep and roast the carrots: Wash and dry all produce. Preheat the oven to 400 degrees. Peel and dice the carrot into 1/4-inch cubes. Toss them on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, tossing halfway through cooking, until soft and golden brown.

Thinly slice the baguettes on a diagonal. Thinly slice the radishes. Thinly slice the basil leaves. Zest, then halve the lemon. Dice the beets into 1/4-inch cubes. Mince or grate 1/4 teaspoon garlic.

Roast the beets: With about 10 minutes left on the carrots, add the beets to the baking sheet and cook for about 10 minutes, until the beets are heated through.

In a medium bowl, combine the ricotta, 1 teaspoon lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Once done, place the roasted carrots and beets into a medium bowl and toss with a drizzle of olive oil, a squeeze of lemon juice, a pinch of garlic (to taste), and a pinch of salt and pepper. Place the baguette slices on the baking sheet and place in the oven for 3-5 minutes to toast.

Spread each toast with the lemony ricotta and top with the bruschetta toppings and basil leaves. Toss the arugula and radishes with a drizzle of olive oil and a squeeze of lemon juice in one of the empty bowls. Season the radish- arugula salad with salt and pepper and serve alongside. TIP: If you have any extra roasted veggies, you can toss them into the radish- arugula salad. Enjoy!!