2 bundles of red or golden beets (about 10-12 beets), peeled and cut in half
1 bundle of tricolor carrots, peeled and chopped
2 tablespoons olive or avocado oil
salt, to taste
garlic powder, to taste
¼ cup sliced almonds
¼ cup roughly chopped walnuts
4 cups arugula
For the vinaigrette
Juice of 2 lemons
¼ 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
Preheat the oven to 425°F. Toss beets and carrots in oil and sprinkle with salt and garlic powder on top. Place in the oven to bake for 35 – 45 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 pan and cook for about 6 minutes until they become golden and fragrant. Remove from heat.
Add arugula, roasted beets and carrots and toasted nuts to a large bowl and toss with the vinaigrette, your preference on how much to use.