Roasted Beet & Carrot Salad with Honey Thyme Vinaigrette

This Roasted Beet & Carrot Salad with Honey Thyme Vinaigrette is as colorful as it is flavorful! Sweet roasted veggies, peppery arugula, and crunchy candied nuts come together with a bright, herby dressing for a dish that’s fresh, satisfying, and nutrient-packed. Perfect on its own or paired with your favorite protein for a balanced meal.

3-4 Servings

Ingredients:

• 2 bundles of golden beets (about 10–12 beets), cut in half, peeled if desired
• 1 bundles of tricolor carrots, peeled and chopped
• 2 tbsp high heat avocado oil
• salt to taste
• garlic powder to taste
• 4 cups arugula
• 1 tbsp hemp hearts

For the vinaigrette:

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

For the candied nuts:

• 1/4 cup sliced almonds
• 1/4 roughly chopped walnuts
• 3 tbsp maple or coconut sugar
• 1/8 tsp cayenne pepper
• pinch of salt

Directions:

1. Preheat oven to 375 F.
2. 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.
3. While the veggies bake, place all ingredients for the vinaigrette in a jar and shake well until combined. Set aside.
4. 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.
5. 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. 
6. Pair with your favorite protein for a balanced meal!