NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Beets

1 cup Cooked green lentils

3 oz Tempeh

2 cup Baby arugula

0.5 oz Vegan goat-style almond cheese

1 tbsp Hemp hearts

0.25 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh dill

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Scrub the beets and wrap them tightly in aluminum foil, then roast for 45 minutes until tender when pierced with a fork.

• 3

  Dice the tempeh into small cubes and place them on the baking sheet, roasting for the final 15 minutes of the beet cooking time until golden.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, black pepper, fresh dill, and fresh parsley.

• 5

  Once the beets are cool enough to handle, peel away the skins and dice the flesh into bite-sized pieces.

• 6

  In a large mixing bowl, combine the cooked green lentils, baby arugula, roasted tempeh, and diced beets.

• 7

  Drizzle the herbed dressing over the salad and toss gently to ensure everything is evenly coated.

• 8

  Divide the salad into bowls and top with crumbled vegan goat-style almond cheese and hemp hearts for added texture.