Roasted Beet & Carrot Salad with Honey Thyme Vinaigrette

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4.3 from 12 reviews



  • 2 bundles of golden beets (about 1012 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


  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!


*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!