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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.