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.
Ingredients
- 8 cups Gwillimdale Farms Beets, diced
- 1 tsp vegetable oil
- 1 clove garlic, minced
- 5 cups spinach
- 3/4 cup Feta cheese, crumbled
- 1/4 cup balsamic vinegar
- 2 tsp canola oil
- 1 tbsp honey
- 1/2 tsp dry mustard
- 2 tbsp walnut pieces
Instructions
- Preheat oven to 400°F (200°C). Spread Gwillimdale Farms beets out on a parchment lined baking sheet and cook for 40 minutes or until tender.
- For the dressing: In a small bowl, whisk together balsamic vinegar, canola oil, honey, dry mustard, and salt.
- Once the beets are cooked to fork-tender and cooled for 20 minutes, mix them in a medium-sized bowl along with the spinach and feta cheese.
- Layer salad in four jars, each one as follows: ½ cup spinach, ½ cup beet mixture, ½ cup spinach, ½ cup beet mixture. Top with 1 tbsp (15 mL) of balsamic vinegar dressing and 2 tsp (10 mL) walnuts.
