Roasted Beet & Carrot Salad with Honey Thyme Vinaigrette

 

Ingredients

For the Salad:

• 2 bundles golden beets (about 10–12 beets), cut in half
• 1 bundle tricolor carrots, peeled and chopped
• 2 tablespoons 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 tablespoon 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 cup roughly chopped walnuts
• 3 tablespoons maple or coconut sugar
• 1/8 teaspoon cayenne pepper
• Pinch of salt

For Serving:

• 4 cups arugula
• 1 tablespoon hemp hearts

Instructions

1. Roast the Vegetables:

   • Preheat your oven to 375°F (190°C).
   • Toss the cut beets and chopped carrots in avocado oil. Season with salt and garlic powder.
   • Spread the vegetables on a baking sheet and roast for 30-35 minutes, or until they are golden brown and tender.

2. Prepare the Vinaigrette:

   • In a jar or small bowl, combine the lemon juice, extra virgin olive oil, honey, fresh thyme, minced garlic, Dijon mustard, and a pinch of salt.
   • Shake or whisk well until the vinaigrette is emulsified. Set aside.

3. Make the Candied Nuts:

   • Heat a medium pan over medium heat.
   • Add the sliced almonds and chopped walnuts. Cook, stirring occasionally, for about 6 minutes until they start to become golden and fragrant.
   • Add the maple or coconut sugar, cayenne pepper, and a pinch of salt. Toss the nuts in the sugar mixture until the sugar melts and coats the nuts. This should take about 2 minutes.
   • Remove from heat and let the nuts cool.

4. Assemble the Salad:

   • In a large bowl, combine the roasted beets and carrots with the arugula.
   • Add the candied nuts.
   • Drizzle with the vinaigrette and toss to combine. Top with hemp hearts.

5. Serve:

   • Enjoy immediately or store in the refrigerator for up to a day.

Tips:

• Beet Prep: If you prefer, you can peel the beets before roasting, but leaving the skin on is fine and saves time.
• Adjust Sweetness: If you like a sweeter salad, you can add a bit more honey to the vinaigrette.
• Nut Variation: Feel free to use other nuts like pecans or cashews for different flavors.

This salad is a fantastic way to enjoy roasted vegetables with a touch of sweetness and crunch from the candied nuts. It’s perfect as a side dish or a light main course!