Weeknight · 15–30 min

Beet and Arugula Salad with Hemp Cream Sauce

Name: Beet and Arugula Salad with Hemp Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500 baby arugula; 2 medium beets, boiled or roasted, chopped; ½ cup hemp seeds; ¼ cup lemon juice; ¼ cup water; 2 whole mandarin

Earthy beets and bright mandarins sit on a big bed of peppery arugula. A quick blended hemp cream ties it all together.

SShared by Seth· verified plant-based

Hands-on: 15 min
Hands-off: 30 min
Total: 45 min
Dishes: 3

10gprotein214cal22gcarbs11gfatper serving · $3.27

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Skillstove · blender

Method

1
Scrub the 2 medium beets, then boil them in a pot of water until a knife slides in easily. You can roast them instead if you prefer.
2
Drain the beets and let them cool until you can handle them. Peel if you like, then chop into bite-size pieces.
3
Add the hemp seeds, lemon juice and water to a blender. Blend until smooth and creamy, scraping down the sides as needed.
4
Pile the baby arugula onto a large platter or into bowls.
5
Peel and slice the 2 mandarins, then scatter them over the arugula.
6
Top with the chopped beets.
7
Drizzle the hemp cream over the salad and serve right away.

Good to know

Roast the beets ahead of time and keep them in the fridge so this salad comes together in minutes.
If the hemp cream is too thick, blend in a splash more water or fruit juice.