Up Beet Kitchen

  • Recipe Index
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes » CSA-Inspired Recipes

    Beet, Green Pea, and Arugula Salad with Hemp Goddess Dressing

    Published: May 27, 2021 by Allison · This post may contain affiliate links · Leave a Comment

    • Share
    • Tweet
    ↓ Jump to Recipe

    This crunchy, colourful summer salad features arugula, beets, green peas, cabbage, celery, and a fresh, herbaceous hemp goddess dressing. 

    straight on shot of two bowls of the arugula, beet, pea, avocado salad on a white table with a jar of dressing on the side

    Sharing another fun, super healthy, and revitalizing salad with you today! This arugula, beet, pea, avocado, cabbage, and celery salad comprises lots of fun textures and flavours. The creamy herb hemp goddess dressing on top brings everything together and adds a powerful boost of protein and healthy omega fats. It’s great for whenever your system could use a reboot, without feeling like you are depriving yourself of anything. It’s also a great side salad to serve with practically any main dish that takes full advantage of the season’s vegetable bounty. 

    If you have yet to try raw beets, you’re in for a real treat! They’re a bit sweet, a bit earthy, and they add a pleasant crunch to this salad. I use the grater attachment on my food processor; it’s less messy than grating them by hand and much quicker, too! 

    overhead shot of one serving of beet, arugula, green pea and avocado salad in a white bowl on a white table

    Beet, Green Pea, and Arugula Salad with Hemp Goddess Dressing: The details

    This salad is very quick to make, and requires no cooking whatsoever! Thus, it is a great heat wave salad. You can even turn it into a meal by topping it with your choice of protein (baked tempeh or tofu, hard-boiled eggs, or meat if you eat it) and serving it with a carb (roasted sweet potato, quinoa, bread and butter, etc.). This salad happens to be oil-free, too, so it’s great for those of you who choose not to consume oil. 

    ingredients you’ll need

    For the salad, you’ll need arugula, green peas, red cabbage, beets, avocado, and celery. 

    For the hemp goddess dressing, you’ll need lemon, apple cider vinegar, fresh herbs, green onions, hemp, raw honey or maple syrup, garlic, nutritional yeast, sea salt, pepper, and water. 

    straight on shot of two bowls of beet arugula pea avocado salad on a white table without dressing

    the method

    Place the arugula in a big salad bowl. Arrange the avocado, peas, cabbage, beet, and celery over top. 

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    Make the dressing: Place the lemon juice, apple cider vinegar, green onions, herbs, hemp, honey, garlic, nutritional yeast, salt, pepper, and water in an upright blender. Blend until smooth, beginning at low speed and increasing to high. Add a splash more water if the dressing seems too thick for your liking. It should be pourable but not watery. 

    Either add desired amount of dressing to the salad and toss to coat, or serve individual salad portions and drizzle the dressing on over top, as shown in the photos. (The salad keeps longer if you keep the dressing separate from the veggies until right before serving.) You’ll probably have more dressing than you need for the salad; store extra dressing in an airtight jar in the fridge for four days. It’s also a tasty dip for raw veggies.)

    And then enjoy! 

    close up shot of the shredded beets in the salad bowl

    close up shot of the green peas in the salad bowl

    more salad recipes

    • Warm Roasted Mushroom, Pear, Walnut + Avocado Spinach Salad
    • Thai Tempeh Quinoa Mango Salad
    • Moroccan Lentil Carrot Salad (Vegan)

    straight on shot of a bowl of arugula salad with beets, peas, avocado, and cabbage on top

    I hope that you love this beet, green pea, and arugula salad with hemp goddess dressing! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 

    Enjoy! 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    straight on shot of a bowl of arugula salad with beets, peas, avocado, and cabbage on top

    Beet, Green Pea, and Arugula Salad with Hemp Goddess Dressing


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Allison
    • Total Time: 10 minutes
    • Yield: 4 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This crunchy, colourful summer salad features arugula, beets, green peas, cabbage, celery, and a fresh, herbaceous hemp goddess dressing.


    Ingredients

    Scale

    Salad

    • 5 oz baby arugula (about 4 packed cups)
    • 1 cup shelled green peas (thawed if frozen)
    • ¼ of a small head of purple cabbage, grated (see note)
    • 1 large beet, peeled and grated (see note)
    • 1 ripe avocado, pitted and sliced or diced
    • 3 celery ribs, chopped

    Hemp Goddess Dressing

    • ¼ cup freshly squeezed lemon juice
    • 2 tablespoons apple cider vinegar
    • 2 green onions, sliced (white and green parts)
    • 1 cup chopped fresh herbs of choice (I used dill and mint, but parsley, cilantro, and basil are also good)
    • ½ cup hemp hearts (shelled hemp seeds)
    • 1 tablespoon raw honey or maple syrup, use less if a more tart dressing is desired
    • 2 medium garlic cloves, minced
    • 1 tablespoon nutritional yeast
    • ½ teaspoon fine sea salt
    • Freshly ground black pepper, to taste
    • ⅓ cup water

    Instructions

    1. Place the arugula in a big salad bowl. Arrange the avocado, peas, cabbage, beet, and celery over top. Alternatively, divide the arugula between four smaller individual bowls and arrange the vegetables over top.
    2. Make the dressing: Place the lemon juice, apple cider vinegar, green onions, herbs, hemp, honey, garlic, nutritional yeast, salt, pepper, and water in an upright blender. Blend until smooth, beginning at low speed and increasing to high. Add a splash more water if the dressing seems too thick for your liking. It should be pourable but not watery.
    3. Either add desired amount of dressing to the salad and toss to coat, or serve individual salad portions and drizzle the dressing on over top, as shown in the photos. (The salad keeps longer if you keep the dressing separate from the veggies until right before serving.) You’ll probably have more dressing than you need for the salad; store extra dressing in an airtight jar in the fridge for four days. It’s also a tasty dip for raw veggies.)
    4. And then enjoy!

    Notes

    I recommend using a food processor’s grating attachment to grate the cabbage and beet. If you do not have a food processor, finely chop the cabbage, and grate the beet using a box grater.

    • Prep Time: 10 minutes
    • Category: Salad

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    All right, that’s all for today! Tomorrow’s recipe will be mango lime Greek yogurt popsicles. 🙂 

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image for the post, overhead photo of the salad in a large wooden bowl
      Bacon and Green Pea Tortellini Pasta Salad
    • featured image for the post, a row of protein bars on a sheet of parchment
      Brownie Protein Bars
    • featured image for post, a photo of the tofu in a bowl with sweet potato, avocado, and quinoa
      Chili Lime Tofu
    • featured image for the post, an overhead photo of the sauce in a ramekin
      Greek Yogurt Chipotle Sauce

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact