Roasted Beet & Carrot Salad With Honey Thyme Vinaigrette

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.






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