Preheat oven to 375 degrees F. Toss beets and carrots in avocado oil and sprinkle with salt and garlic powder on top. Place in the oven to bake for 30-35 minutes, until veggies are golden brown and tender.
While the veggies bake, place all ingredients for the vinaigrette in a jar and shake well until combined. Set aside.
Place a medium pan over medium heat. Add almonds and walnuts to the pan and cook for about 6 minutes until they begin to become golden and fragrant. Then add sugar, cayenne pepper and salt. Use a spatula to toss the nuts in the sugar mixture until the sugar melts and coats the nuts. Remove from heat once melted, about 2 minutes.
Add arugula, roasted beets and carrots and candied nuts to a large bowl and toss in the vinaigrette (you decide how much, you're a grown up) then top it all off with hemp hearts!
Eat up, you veggie lover you!
*I did not peel my beets because I was super lazy and it was fine to eat the skin, in my opinion, but feel free to peel yours!