Super Greens, Beets & Quinoa Salad with Hemp Seeds

Super greens are for more than smoothies. Make a nourishing super green salad—this one is studded with beets, pistachios, blueberries, red quinoa, and nutty hemp seeds.

Recipe from our sister publication, Cuisine at Home.




  • 1 lb. golden beets, trimmed (about 2 large)

  • 1 tsp. extra-virgin olive oil

  • 1/2 cup distilled white vinegar

  • 1 Tbs. honey

  • 1/2 tsp. kosher salt

  • 1/4 tsp. black pepper


  • 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

  • 1/2 cup torn fresh basil

  • 1/2 cup roughly chopped roasted and shelled pistachios

  • 3 Tbs. hemp hearts (such as Manitoba Harvest Hemp Hearts)


  • 2/3 cup plain full-fat Greek yogurt

  • 1/4 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


  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 1/4-inch pieces. Whisk together vinegar, honey, salt, and pepper. Stir in beets, cover, and chill at least 1 hour.
  2. To make salad: Toss together greens, quinoa, blueberries, scallions, basil, pistachios, and hemp hearts. Drain beets, and add to salad.
  3. To make dressing: Whisk together yogurt, lemon juice, oil, matcha, garlic, and honey; season with salt and pepper. Drizzle over salad