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  • Author: Nichole Banducci


  • 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


  1. 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.)
  2. Chop the parsley into pieces smaller than 1/4” (aka ‘fine chop)
  3. Rough chop almonds
  4. Put beets, parsley and almonds into a large bowl
  5. Add feta and hemp seeds to the same bowl
  6. Add lemon juice, olive oil, salt, pepper, garlic powder and mustard powder to a jar. Shake well and pour over salad in bowl.
  7. Mix well and serve. (I love this salad with an amber ale!)

Leftover salad can be stored in the fridge for about three days.