Layered Top to Bottom Beet Salad

Name: Layered Top to Bottom Beet Salad
Yield: 4
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; 1/8 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

Our dietitians' favourite

Lunch
Salads

This Mason jar layered salad is a great nutritious, tasty meal to grab and go whether you’re heading off to work or planning a picnic. The tops and bottoms of the beets go perfectly with the Feta cheese.

Prep: 30 min
Cooking: 40 min

Yields 4

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
1/8 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

READY FOR REWARDS?

Preparation

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: 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.