Layered Top to Bottom Beet Salad
/Beet Salad Ingredients
8 cups (2 L) diced fresh beetroot
1 tsp (5 mL) vegetable oil
1 clove of garlic, minced
2 cups (500 mL) chopped beet greens, cut into 2 inch pieces
1/4 cup (60 mL) balsamic vinegar
2 tsp (10 mL) canola oil
1 tbsp (15 mL) honey
⅛ tsp (0.5 mL) dry mustard
a pinch of salt
3/4 cup (175 mL) crumbled Feta cheese
5 cups (1.25 L) spinach or baby kale
2 cups (500 mL) cooked quinoa
2 tbsp (30 mL) walnut pieces
Directions
Preheat oven to 400°F (200°C). Spread beetroots out on a parchment lined baking sheet and cook for 40 minutes or until tender.
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.
For the dressing: In a small bowl, whisk together balsamic vinegar, canola oil, honey, dry mustard, and salt.
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.
Layer salad in four Mason jars, each one as follows: 1/2 cup spinach, 1/4 cup quinoa,
1/2 cup beet mixture, 1/2 cup spinach, 1/4 cup quinoa, 1/2 cup beet mixture. Top with 1
tbsp (15 mL) of balsamic vinegar dressing and 2 tsp (10 mL) walnuts.
Enjoy!
Tip:
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.