Harvest Salad with Hemp Mayo

Prep time: 10 minutes

Cook time: 40 minutes

Serves: 3-4 as a side dish

Ingredients: Hemp Mayo

  • 1 cup hemp seeds 
  • 1/4 cup hemp oil 
  • 1/2 cup water
  • Juice of half a lemon
  • 1/2 tbsp onion powder
  • 1/2 tbsp minced onion
  • 1/2 tsp salt
  • ¼ tsp pepper
  • 1/2 tbsp umami (optional)

Ingredients: Harvest Salad

  • 4 medium yellow potatoes, cut into chunks 
  • 4 golden beets, peeled and cut into sixths
  • 2 tbsp olive oil
  • 1 tsp salt
  • Ground pepper
  • 2 tbsp chopped fresh rosemary 
  • Vinaigrette Dressing: 1/2 tsp sugar, 1/2 tbsp apple cider vinegar, 1/2 tbsp lemon juice, 1/4 salt and ¼ pepper, 
  • Leaves from 4 fresh thyme sprigs 


  1. Combine all of the ingredients for the hemp mayo in a blender. Blend until smooth and adjust seasoning with more spices, salt or pepper. Set in the fridge until ready to use.
  2. Preheat the oven to 400F.
  3. Trim the golden beets, peel and cut into small chunks. Cut the potatoes into chunks the same size as the beets and add to the pan. 
  4. Drizzle with olive oil, season with salt and pepper, and fresh rosemary sprigs.
  5. Cook for about 30-40 mins, until fork tender.
  6. Cool.
  7. To make the harvest salad: Once roasted beets and potatoes are cooled, combine with vinaigrette dressing, a couple tablespoons of hemp seed mayo and more fresh thyme. Taste and add more hemp mayo to your taste. Serve topped with hemp seeds.
  8. Store the rest of the hemp mayo in the refrigerator for up to 1 week.