Feta Beet Salad

• Vegetarian
• Gluten free

• Produce

  • 5 Beets, small medium
  • 8 cups Field greens

• Condiments

  • 1/4 cup Balsamic vinegar
  • 13 1/2 tsp Syrup

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 dash Salt
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 tsp Butter or oil
  • 6 tbsp Olive or canola oil

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1/2 cup Feta

Found on smartnutrition.ca

Description

Ingredients

• 1 cup quinoa, uncooked (or 2 cups cooked)
• 1 1/2 tsp butter or oil (coconut, olive, or canola)
• 1 cup walnuts, almonds, or pecans
• 1 1/2 tsp syrup (simple, maple, agave, etc)
• dash of salt
• 8 cups field greens
• 5-6 small-medium beets, roasted *see note
• 1/2 cup crumbled feta
• 1/4 cup balsamic vinegar
• 1/4 cup syrup (simple, maple, or agave)
• 6 tbsp olive or canola oil
• 3/4 tsp salt

Directions

• Cook the quinoa according to the packages directions. Meanwhile, melt the butter (or oil) over medium heat in a frying pan. Add the nuts to the pan. Stirring occasionally, heat the nuts until fragrant and lightly toasted. Add the syrup to the pan and stir to coat. Cook until the moisture sizzles away. Sprinkle with a pinch of salt and remove from heat. Slice beets. Once the quinoa and nuts have cooled, combine the salad ingredients in one large bowl or layer in 6 individual bowls. (see note) Stir together the dressing ingredients and drizzle over the salad.