Roasted Beet & Carrot Salad with Honey Thyme Vinaigrette

PaleOMG Roasted Beet & Carrot Salad with Honey Thyme Vinaigrette

Roasted Beet & Carrot Salad with Honey Thyme Vinaigrette

  1. 2 bundles of golden beets (about 10-12 beets), cut in half*
  2. 1 bundles of tricolor carrots, peeled and chopped
  3. 2 tablespoon high heat avocado oil
  4. salt, to taste
  5. garlic powder, to taste

For the vinaigrette
  1. juice of 2 lemons
  2. 1/4 cup extra virgin olive oil
  3. 2 tablespoons honey
  4. 1 tablespoons fresh thyme leaves, roughly chopped
  5. 1 garlic clove, minced
  6. 1 teaspoon dijon mustard
  7. pinch of salt

For the candied nuts
  1. 1/4 cup sliced almonds
  2. 1/4 roughly chopped walnuts
  3. 3 tablespoons maple or coconut sugar
  4. 1/8 teaspoon cayenne pepper
  5. pinch of salt
  6. 4 cups arugula
  7. 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.