Cooked - Roasted Beet & Carrot Salad With Honey Thyme Vinaigrette

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Beet & Carrot Salad With Honey Thyme Vinaigrette

1.0

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

Juice of 2 lemons

¼ 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

¼ cup sliced almonds

¼ roughly chopped walnuts

3 tablespoons maple or coconut sugar

⅛ teaspoon cayenne pepper

Pinch of salt

4 cups arugula

1 tablespoon hemp hearts

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!

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 129 weeks ago

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