Preheat oven to 400 F or preheat grill to medium-high heat. Slice the carrots lengthwise and arrange on a large baking sheet. Toss it with 1 teaspoon of olive oil, paprika, salt, and pepper and roast for about 25 minutes or until tender.
5 minutes before the cooking time is up add the asparagus and drizzle with another teaspoon of olive oil.
Slice the red onion in half from tip to stem. Slice off the tip and stem from one of the halves, then make radial cuts all the way around to get flat, even pieces. Add ¼ cup red onion to a bowl of water to soak while you prep the rest of the salad.
Heat the remaining 2 teaspoons of olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring frequently, for 30 seconds. Then add the white beans and cook until they are warm and coated in the garlic oil, another minute or so. Season the beans with a pinch of salt and black pepper. Drain the red onion and add it to the beans along with the fresh dill and toss to combine.
Add a handful of arugula to each plate. Top with the white bean mixture and grilled vegetables. Garnish with more fresh dill and drizzle with lemon juice and a touch more olive oil, if desired.
6 small carrots, halved lengthwise
6 asparagus stalks, trimmed and halved
2 teaspoons olive oil, divided
½ teaspoon paprika
Pinch of salt and black pepper
¼ cup red onion, sliced
1 teaspoon garlic, chopped
1 15-oz. can white beans, drained and rinsed
1 tablespoon fresh dill, finely chopped
3 cups arugula
Squeeze of lemon