This colorful beet salad features peppery arugula with raw beets, pear, dried cranberries, avocado, Hemp Hearts and a creamy ginger dressing. Recipe created in partnership with Manitoba Harvest.
I know everyone is all amped up about holiday treats, but for what it’s worth I’m still over here craving salads. Especially when they’re large and packed full of vibrant seasonal produce.
Are you with me?
If so, say hello to this colorful beaut of a salad! It’s packed with nutrient-dense, flavorful toppings — earthy beets, simply peeled and shredded, a ripe and juicy Bosc pear, dried cranberries, creamy avocado and a hefty sprinkle of Manitoba Harvest Hemp Hearts.
The salad itself is great, but the ginger hemp dressing might just be the best part.
It’s got a little zip from the lemon and ginger, but not too much, and the Hemp Hearts make it extra creamy.
After experimenting with several hemp based dressings I’ve officially decided I need to start adding Hemp Hearts to all my homemade salad dressings. Not only do they make the dressing incredibly creamy but Hemp Hearts are loaded with nutrients like omega-3 fatty acids, iron, vitamin E and protein. Hemp, Hemp Hooray! <— Interestingly enough, I used to have a magnet in college that said that. I wish I knew where it was right now.
Here’s what the salad looks like once it’s been all mixed together. The beets kind of take over and leave everything a lovely shade of pink. So festive.
Serve this beet salad at your next holiday gathering or make the full salad and have it for lunch throughout the week — that’s what I did!
This post is sponsored by Manitoba Harvest. As always, opinions are my own. Thank you for supporting the brands that make EBF possible.