Roasted Beet and Carrot Salad with Honey Thyme Vinaigrette

The sweet earthiness of roasted beets and carrots blends perfectly with the tangy honey thyme vinaigrette. This recipe offers a fantastic mix of flavors and textures, making it both a visual and culinary delight.  

Ingredients:

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

Instructions:

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, combine lemon juice, olive oil, honey, thyme, garlic clove, dijon mustard, and a pinch of salt 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.

Source: Roasted Beet & Carrot Salad with Honey Thyme Vinaigrette - PaleOMG