If you’re a person who hasn’t really loved beets in the past, this recipe may change your mind! Roasting beets and tossing them in this vinaigrette with candied nuts…it totally changes your perspective on beets.
Prep Time 10 minutesCook Time 35 minutesTotal Time 0:45
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
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 (you decide how much, you’re a grown up) then top it all off with hemp hearts!
*I did not peel my beets because I was super lazy and it was fine to eat the skin, in my opinion, but feel free to peel yours!