8 cups greens (I used half kale and half micro mustard greens)
1 large avocado, diced
2 tablespoons hemp hearts
Optional: ¼ cup feta cheese, crumbled (or chopped walnuts for dairy-free)
Roasted Beets
2 large beets, peeled and cut into small cubes
1 tablespoon cold-pressed olive oil
1 teaspoon fresh ginger, peeled and minced
1 small clove of garlic, minced
¼ teaspoon sea salt
Apple Dijon Dressing
1 apple, peeled and chopped
¼ cup water
1 tablespoon cold pressed olive oil
1 teaspoon maple syrup or raw honey
1 teaspoon dijon mustard
1 teaspoon raw apple cider vinegar
1 dash each of sea salt and black pepper
DIRECTIONS:
Preheat oven to 400°. Toss the beets with their oil, ginger, garlic and salt on a parchment paper lined baking sheet and bake for 30 minutes, stirring halfway through. When they are done set them aside to cool slightly. Blend the dressing ingredients together in a blender or food processor until smooth and then toss it in a large bowl with all the other ingredients. The beets can be roasted a day or two in advance and stored in the refrigerator until serving.
Recipe by Love from the Land at https://www.lovefromtheland.com/apple-dijon-roasted-beet-salad/