Layered Top to Bottom Beet Salad

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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

  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.

  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.

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

  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.

  5. 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.

  6. 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.