Salad Ingredients:

• 4 large beets, scrubbed with ends cut off and quartered
• 1 cauliflower, stem removed and chopped into large pieces
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cups cooked whole grain such as quinoa, millet, buckwheat
• 1/4 cup hemp seed

Dressing Ingredients:

• 4 tablespoons mustard
• 6 tablespoons apple cider vinegar
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• pinch of salt and pepper

Instructions:

1. Place the beets and cauliflower onto a lined cookie tray.
2. Combine the vinegar and oil and brush onto the beets and cauliflower.
3. Bake in oven at 350 F. until roasted, around 40 minutes. The vegetables should be fork tender.
4. Remove from oven and let cool, then, chop into bite-size pieces and place in mixing bowl.
5. Add the hemp and grains to the vegetables.
6. Blend the ingredients for the dressing.
7. Pour 1/2 to 3/4 of the dressing over the salad, then mix well. Add more dressing if required.

Note: This salad can be served over mixed greens or a bed of spinach. Finely grated feta is also a nice addition to sprinkle on top.