Better Nutrition June 2019

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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

Plant Power Salad

Serves 4

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:

1 lb. golden beets, trimmed

(about 2 large)

1 tsp. extra-virgin olive oil

½ cup distilled white vinegar

1 Tbs. honey

½ tsp. kosher salt

¼ tsp. black pepper

SALAD:

1 pkg. super greens mix or baby kale

(5 oz.), such as Organic Girl

2 cups cooked red quinoa

1 pint fresh blueberries

1 bunch scallions, trimmed and bias-sliced

½ cup torn fresh basil

½ cup roughly chopped roasted

and shelled pistachios

3 Tbs. hemp hearts

DRESSING:

⅔ cup plain full-fat

Greek yogurt

¼ cup fresh lemon juice

¼ cup extra-virgin

olive oil

1 Tbs. culinary-grade

matcha

1 tsp. grated fresh garlic

1 tsp. honey

Salt and black pepper

to taste

2. To make salad: Toss together greens,

quinoa, blueberries, scallions, basil,

pistachios, and hemp hearts. Drain beets,

and add to salad.

editor’s pick

Manitoba Harvest Hemp Hearts

3. To make dressing: Whisk

together yogurt, lemon juice,

oil, matcha, garlic, and

honey; season

with salt and pepper.

Drizzle over salad.

Per serving: 550 cal;

19g prot; 29g total fat

(4.5g sat fat); 59g carb;

5mg chol; 390mg sod;

13g fiber; 26g sugar

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

1. To make beets: Preheat

oven to 400°F. 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.

42 • JUNE 2019