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Roasted Beet & Carrot Salad with Honey Thyme Vinaigrette

juli
  • 2018 minutes
  • Serves

INGREDIENTS

1 tbsp

Hemp hearts

4 cups

Arugula

1

Garlic clove

1

Garlic powder

2

bundles Golden beets

2

Lemons, juice of

1 tbsp

Thyme, fresh leaves

1

bundles Tricolor carrots

1 tsp

Dijon mustard

2 tbsp

Honey

1/8 tsp

Cayenne pepper

2 tbsp

High heat avocado oil

3 tbsp

Maple or coconut sugar

1

Salt

2 pinches

Salt

1/4 cup

Olive oil, extra virgin

1/4 cup

Almonds

1/4

Walnuts