Ingredients:

• 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

Instructions:

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!

Enjoy!