Roasting beets and tossing them in this vinaigrette with candied nuts…it totally changes your perspective on beets.

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes

Recipe by: Julie

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

For the vinaigrette:
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

For the candied nuts:
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

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*The featured image is a stock photo by Kerstin Riemer from Pixabay meant to represent this recipe.