gluten-free // vegan

Granola + salad = the combo we didn’t know we needed! @marie.reginato whipped up the most beautiful salad bowl full of fresh veggies, pink beetroot hummus, and our Original Ancient Grain Granola for the perfect crunch. 

Ingredients
Pink Beetroot Hummus Recipe:
½ Cup Tahini
Juice From 1 Lemon
1 Can Chickpeas, With Liquid
¼ Teaspoon Ground Cumin
1 teaspoon Salt
2 Beets, Quartered, Cooked
2 Tablespoons Water
2 Tablespoons Olive Oil or Avocado Oil

Salad:
2 cups arugula
1 cup sprouts
1/2 small watermelon radish, thinly slices
1 carrot, thinly sliced
1 avocado, thinly sliced
Small handful Pickled red onions
Handful Purely Elizabeth Original Granola
Crumbling of vegan ricotta cheese
Sprinkle of Puffed amaranth
Squeeze of lemon juice

Directions
For the hummus, add all the ingredients into the food processor and blend until creamy.

For the salad, add all the ingredients into a large mixing bowl and mix well. Divid into two bowls and top each with a large dollop of the hummus and a squeeze of lemon juice. Enjoy!