This beet salad is a total hack. I recently had it at JUMP Restaurant in Toronto and just loved it! The hemp seeds have a nutty and slightly buttery sweet flavor to them and the apples balance out the sweetness of the beets with their zippy acidity. Originally made using hazelnuts, I’m using pecans here and they worked just as well.
This recipe calls for celery leaves. I know that most people would just discard them but I promise you, they have a lovely earthiness that really compliments the salad!!!
Beet Salad with Hemp Seeds and Apples
- 3 large beets, cleaned and trimmed
- Oil for roasting
- 1 Honeycrisp or Royal Gala apple, cored and cut into very thin strips (use a mandolin if you have one)
- 1-2 Tbsp hemp seed hearts
- 2 Tbsp chopped toasted pecans or hazelnuts
- Handful of young celery leaves
- 1 Tbsp olive oil
- 1/2 Tbsp honey
- 1/2 Tbsp mustard
- 1 Tbsp lemon juice
- 1/4 tsp salt
Preheat oven to 400°F. Rub the beets with a bit of oil and wrap them in foil. Bake on a tray for 45 minutes to an hour until beets are soft. Cool and set aside.
In a small jar, combine the olive oil, honey, mustard, juice and salt. Cover and shake to emulsify.
Peel the beets and slice them into 1/3 inch rounds.
Drizzle a third of the dressing on the bottom of your serving plate and lay the beet rounds over top and sprinkle the hemp seeds all over.
Scatter the celery leaves and apple strips over the beets, drizzle with the remaining dressing and sprinkle the nuts to garnish. Give everything a fresh grate of pepper and serve. So pretty!
Serves 4 to 6.