Yields 4

Preparation Time: 30 min
Cooking Time: 40 min


2 Ldiced fresh beetroot8 cups
5 mlvegetable oil1 tsp
clove of garlic, minced
500 mlchopped beet greens, cut into 2 inch pieces2 cups
60 mlbalsamic vinegar1/4 cup
10 mlolive oil2 tsp
15 mlhoney1 tbsp
0.5 mldry mustard1/8 tsp
a pinch of salt
175 mlcrumbled Feta cheese3/4 cup
1.25 Lspinach or baby kale5 cups
500 mlcooked quinoa2 cups
30 mlwalnut pieces2 tbsp


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

Recipe provided by Dairy Farmers of Canada.

Original source:  Layered Top to Bottom Beet Salad (cookspiration.com), 2023.