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Lunch / Dinner

Plant Power Salad

This Plant Power Salad, with hemp hearts, quinoa, and beets, makes use of matcha in a fun, unique way — it’s whisked into a yogurt-based dressing. Matcha adds a shot of antioxidants to an already nutrient-dense salad. With plant protein from the quinoa and hemp hearts, a serving of fresh fruit, and dark leafy greens, it just doesn’t get much healthier. This would be wonderful to serve as a hearty, vegetarian main-dish salad.

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Ingredients

FOR THE PICKLED BEETS, DRIZZLE:

FOR THE SALAD, TOSS:

FOR THE DRESSING, WHISK:

Test Kitchen Tip

For quick prep, you can make the pickled beets ahead of time. Just know, the earlier you make them, the more “pickled” they become.

Instructions

Preheat oven to 400°.

For the pickled beets, drizzle beets with oil, then wrap each in foil, and roast until fork-tender, about 45 minutes. Let beets cool slightly, then remove foil and rub off skins. Cut beets into ¼-inch pieces.

Whisk together vinegar, honey, salt, and pepper. Stir in beets, cover, and chill at least 1 hour.

For the salad, toss together greens, quinoa, blueberries, scallions, basil, pistachios, and hemp hearts. Drain beets and add to salad.

For the dressing, whisk together yogurt, lemon juice, oil, matcha, garlic, and honey; season with salt and pepper. Drizzle dressing over salad.

Nutritional Facts

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Equipment/Special Ingredients Needed

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