Recipe from our sister publication, Cuisine at Home.
- 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.
- To make salad: Toss together greens, quinoa, blueberries, scallions, basil, pistachios, and hemp hearts. Drain beets, and add to salad.
- To make dressing: Whisk together yogurt, lemon juice, oil, matcha, garlic, and honey; season with salt and pepper. Drizzle over salad