Better+Nutrition+June+2019

cookwithSUPPLEMENTS/EASY WAYS TO BOOST YOUR NUTRITION

Plant Power Salad

Get a healthful dose of greens and harness the power of omega-3-rich hemp

with this hearty, seasonal main-dish salad

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PHOTOGRAPHY: PORNCHAI MITTONGTARE; FOOD STYLING: CLAIRE STANCER; PROP STYLIST: ROBIN TURK

Plant Power Salad

Serves 

For quick prep, you can make the pickled beets

ahead of time. Just know, the earlier you make

them, the more “pickled” they become.

BEETS:

 lb. golden beets, trimmed

(about  large)

 tsp. extra-virgin olive oil

½ cup distilled white vinegar

 Tbs. honey

½ tsp. kosher salt

¼ tsp. black pepper

SALAD:

 pkg. super greens mix or baby kale

(ƒ oz.), such as Organic Girl

 cups cooked red quinoa

 pint fresh blueberries

 bunch scallions, trimmed and bias-sliced

½ cup torn fresh basil

½ cup roughly chopped roasted

and shelled pistachios

‰ Tbs. hemp hearts

DRESSING:

⅔ cup plain full-fat

Greek yogurt

¼ cup fresh lemon juice

¼ cup extra-virgin

olive oil

 Tbs. culinary-grade

matcha

 tsp. grated fresh garlic

 tsp. honey

Salt and black pepper

to taste

. To make beets: Preheat

oven to °F. Drizzle

beets with oil, then wrap

each in foil, and roast until

fork-tender, about Œ min-

utes. 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 ” hour.

. To make salad: Toss together greens,

quinoa, blueberries, scallions, basil,

pistachios, and hemp hearts. Drain beets,

and add to salad.

. To make dressing: Whisk

together yogurt, lemon juice,

oil, matcha, garlic, and

honey; season

with salt and pepper.

Drizzle over salad.

Per serving: ŒŒ cal;

”—g prot; ˜—g total fat

(.Œg sat fat); Œ—g carb;

Œmg chol; ›—mg sod;

”›g fiber; ˜œg sugar

(^42) • JUNE 

• THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THIS PRODUCT IS NOT INTENDED TO DIAGNOSE, TREAT, CURE OR PREVENT ANY DISEASE.
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