Root Vegetable Salad with Maple-Cumin Vinaigrette (Edit recipe)

Maple Cumin Vinaigrette

1. Place all of the ingredients in a medium sized Mason jar and shake, shake, shake! Store leftovers in the refrigerator.

Root Vegetable Salad

1. Preheat the oven to 400 degrees. Peel the beets and then cut into very thin slices (use a mandolin if possible). Lay the beet slices on a baking tray, drizzle with some oil and roast in the oven until cooked through. Once cooked, remove from the baking tray and set aside to cool.
2. Peel the skin off the carrot and then using the same peeler, peel strips until you have peeled the whole carrot. Place on the baking tray the beets were just on, drizzle with some oil and place in the oven to roast for about ten minutes. The carrots do not need to brown, just soften slightly. Once roasted, remove from the oven and cool.
3. Place the arugula, microgreens, roasted beets and carrots in a salad bowl and top with roasted pumpkin seeds and chopped pistachios, Drizzle the maple cumin vinagrette on top and toss right before serving. Enjoy!