Ingredients
Scale
- 8.8oz beets (I use ‘Love, Beets’ pre-cooked)
- 2 bunches curly parsley
- 1 cup feta crumbles (I love ‘Follow Your Heart’ vegan Feta)
- 2 cups shelled hemp seeds (or hemp hearts)
- 1/2 cup chopped marcona almonds (almost any nut would be delicious… pecans, walnuts, cashews)
- juice of two lemons (about 6 Tbsp or 1/3 cup)
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp mustard powder
Instructions
- Dice beets into 1/2” pieces (note – if you want to keep you cutting board beet-juice-free, you can dice the beets in the same large bowl where you’ll be mixing the salad.)
- Chop the parsley into pieces smaller than 1/4” (aka ‘fine chop)
- Rough chop almonds
- Put beets, parsley and almonds into a large bowl
- Add feta and hemp seeds to the same bowl
- Add lemon juice, olive oil, salt, pepper, garlic powder and mustard powder to a jar. Shake well and pour over salad in bowl.
- Mix well and serve. (I love this salad with an amber ale!)
Leftover salad can be stored in the fridge for about three days.