Roasted Beet Salad with Hemp Heart Crusted Goat Cheese

  • Category: Salad, Gluten Free


  • 4 cups peeled and diced beets, 1/2 inch diced
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried sorghum, or other grain of choice
  • 6 cups spring mix lettuce
  • 1 1/2 cup cooked garbanzo beans, about 115 oz can
  • 2/3 cup dried cranberries
  • 4 ounces goat cheese
  • 1/2 cup hemp hearts

Balsamic Vinaigrette:

  • ½ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 small garlic clove, minced
  • ½ teaspoon dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  1. Pre-heat the oven to 400 degrees Fahrenheit. Place diced beets on a large sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat and roast until beets are tender, 20-25 minutes.
  2. Cook sorghum, or desired gain, according to package directions.
  3. Pour the hemp hearts onto a large plate. Crumble goat cheese and place crumbles into hemp hearts. Toss to make sure goat cheese is coated on all sides with hemp hearts.
  4. Place all vinaigrette ingredients into a small bowl and whisk until combined.
  5. In a large bowl, add spring mix, roasted beets, cooked sorghum, garbanzo beans, dried cranberries, and hemp heart crusted goat cheese. Mix and drizzle with desired amount of balsamic vinaigrette.