Preparation Time: 30 min
Cooking Time: 40 min
|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|
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.