Roasted Beet & Carrot Salad with Honey Thyme Vinaigrette

PREP 10 minutes
COOK 35 minutes
TOTAL 45 mins

INGREDIENTS :

  • 2 bundles of golden beets (about 10-12 beets), cut in half*
  • 1 bundles of tricolor carrots, peeled and chopped
  • 2 tablespoon high heat avocado oil
  • salt, to taste
  • garlic powder, to taste

For the vinaigrette

  • juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoons fresh thyme leaves, roughly chopped
  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • pinch of salt

For the candied nuts

  • 1/4 cup sliced almonds
  • 1/4 roughly chopped walnuts
  • 3 tablespoons maple or coconut sugar
  • 1/8 teaspoon cayenne pepper
  • pinch of salt
  • 4 cups arugula
  • 1 tablespoon hemp hearts

DIRECTIONS :

  1. 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.
  2. While the veggies bake, place all ingredients for the vinaigrette in a jar and shake well until combined. Set aside.
  3. 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.
  4. 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!
  5. Eat up, you veggie lover you!

by

INGREDIENTS :

  • 2 bundles of golden beets (about 10-12 beets), cut in half*
  • 1 bundles of tricolor carrots, peeled and chopped
  • 2 tablespoon high heat avocado oil
  • salt, to taste
  • garlic powder, to taste

For the vinaigrette

  • juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoons fresh thyme leaves, roughly chopped
  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • pinch of salt

For the candied nuts

  • 1/4 cup sliced almonds
  • 1/4 roughly chopped walnuts
  • 3 tablespoons maple or coconut sugar
  • 1/8 teaspoon cayenne pepper
  • pinch of salt
  • 4 cups arugula
  • 1 tablespoon hemp hearts

DIRECTIONS :

  1. 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.
  2. While the veggies bake, place all ingredients for the vinaigrette in a jar and shake well until combined. Set aside.
  3. 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.
  4. 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!
  5. Eat up, you veggie lover you!

by

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