Beet and Carrot Salad

Eating whole foods every day helps keep you grounded. This means unprocessed foods with as little additives as possible. Root vegetables –beets, carrots, squash, etc. –  being foods grown in the earth are excellent for helping you feel rooted to that earth. As with any fruits and veggie recipe, using ingredients that are in season is best.

Tracy's Treat: Roasted Beet and Carrot Salad

4 beets peeled and diced
6 large carrots peeled and diced
1 tbsp coconut oil
8 cups arugula greens (or other green of your choice)
½ cup feta or sheep’s milk cheese (omit if dairy free)
For dressing:
¼ tsp salt
1 tsp lemon zest
2 tsp raw honey
1 tbsp lemon juice
1 tbsp and 1 tsp of olive oil
fresh black pepper to taste


  1. Preheat oven to 400 degrees

  2. Combine coconut oil, beets and carrots together well and spread on a large baking dish

  3. Roast beets and carrots until tender (approximately 30-40 minutes.

  4. Meanwhile, combine all dressing ingredients together and stir well.

  5. Toss arugula with dressing and top with roasted beets and carrots and feta cheese (optional)