Layered Top to Bottom Beet Salad

Yields 4

Preparation Time: 30 min
Cooking Time: 40 min

Ingredients

2 L	diced fresh beetroot	8 cups
5 ml	vegetable oil	1 tsp
1	clove of garlic, minced	1
500 ml	chopped beet greens, cut into 2 inch pieces	2 cups
60 ml	balsamic vinegar	1/4 cup
10 ml	olive oil	2 tsp
15 ml	honey	1 tbsp
0.5 ml	dry mustard	1/8 tsp
1	a pinch of salt	1
175 ml	crumbled Feta cheese	3/4 cup
1.25 L	spinach or baby kale	5 cups
500 ml	cooked quinoa	2 cups
30 ml	walnut pieces	2 tbsp

Instructions

Step 1 Preheat oven to 400°F (200°C). Spread beetroots out on a parchment lined baking sheet and cook for 40 minutes or until tender.

Step 2 Meanwhile, heat oil in a medium sized frying pan over medium-high heat. Cook garlic and beet greens until wilted, around two minutes. Set aside and allow to cool for later.

Step 3 For the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, dry mustard, and salt.

Step 4 Once the beetroots are cooked to fork-tender and cooled for 20 minutes, mix them in a medium-sized bowl along with the cooked beet greens and feta cheese.

Step 5 Layer salad in four Mason jars, each one as follows: ½ cup spinach, ¼ cup quinoa, ½ cup beet mixture, ½ cup spinach, ¼ cup quinoa, ½ cup beet mixture. Top with 1 tbsp (15 mL) of balsamic vinegar dressing and 2 tsp (10 mL) walnuts.

Tips: If using baby kale instead of spinach, pour the balsamic dressing into the Mason jar and shake beforehand so that it softens the kale as it sits.

Nutrition & Notes