Warm Beet, Carrot and Arugula Salad

Ingredients:
1 beet
4-6 carrots, peeled and cit into sticks
1 (6oz) bag of arugula
1 lemon, zest and juice
3 cloves of garlic
2 TBSP sliced almonds
2 TBSP butter
1 shallot
Season with a mixture of salt, pepper, cumin, ground fennel, and coriander

Directions:
1. Peel the beet and cut into thick matchstick like pieces. Add to a medium pot of boiling salted water for 20-22 minutes.
2. When the beats are done, mix with the lemon juice and diced shallots with salt and pepper.  Let sit for at least 5 minutes.
3. While the beats are cooking, add 2 tsps of olive oil to a pan. Heat over medium heat. Add the carrots with salt and pepper and cook for about 5 minutes.  Add 1/4 cup water and cook for another 4-6 minutes or until soft. Remove from the pan.
4. To that same pan, add the butter. Add the garlic and almonds and saute just for 1 minute. Add back the carrot, beet and lemon zest. Cook for 3-4 minutes. Taste for seasoning and add more salt, pepper and maybe even a pinch of red pepper.
5. Add the arugula. Saute until wilted and serve immediately.