Layered Top to Bottom Beet Salad

Yields 4

Preparation Time: 30 min
Cooking Time: 40 min


2 l diced fresh beetroot 8 cups
5 ml vegetable oil 1 tsp
clove of garlic, minced
500 ml chopped beet greens, cut into 2 inch pieces 2 cups
60 ml balsamic vinegar 1/4 cup
10 ml canola oil 2 tsp
15 ml honey 1 tbsp
0.5 ml dry mustard 1/8 tsp
a pinch of salt
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, canola 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.


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

Nutrition Information
Valeur nutritive
Per serving
% Daily Value
% valeur quotidienne
Calories / Calories 400
Fat / Lipides 14 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 592 mg
Carbohydrates / Glucides 57 g
Fiber / Fibres 12 g
Sugars / Sucres
Protein Protéines 15 g
Vitamin A / Vitamine A
50 %
Vitamin C / Vitamine C
Calcium / Calcium
39 %
Iron / Fer