Roasted Beet & Carrot Salad with Lavender Balsamic Vinegar
Featuring: Meyer Lemon Extra Virgin Olive Oil and Lavender Balsamic Vinegar
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 Vinaigrette:
- juice of 2 lemons
- 1/4 cup Meyer Lemon extra virgin olive oil
- 1/4 cup Lavender Balsamic Vinegar
- 2 tablespoons honey
- 1 tablespoons fresh thyme leaves, roughly chopped
- 1 garlic clove, minced
- 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
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.
Add arugula, roasted beets and carrots and candied nuts to a large bowl and toss in the vinaigrette then top it all off with hemp hearts!