Servings: 4
Ingredients
- 1 cup golden beets roasted
- 1 cup beet greens sliced
- 4 oz broccoli stem peeled, diced, blanched
- 6 oz grapefruit sections
- 1 cup radicchio sliced
- 1 cup Baby Spinach
- 1/2 cup Quinoa
- 3 oz crumbled Feta Cheese
Vinaigrette
- 2 tsp shallots minced
- 2 tsp Dijon Mustard
- 1/2 cup Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1/4 tsp ground black pepper
- 1 tsp fresh parsley chopped
- 1 tsp fresh tarragon chopped
- 1 tsp fresh mint chopped
- 1 ea lemon
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Instructions
- Roast the whole beets: Preheat oven to 375°F. Cut the stems off the beets and reserve the greens. Roast in the oven for about 40 minutes. Julienne the beet greens and radicchio. Reserve.
- Peel or cut outer stem off of broccoli stem to make a squared of rectangle, then 1/4 inch dice. Steam or blanch for 1-2 minutes (broccoli should still be crunchy). Shock in cold water. Drain and reserve.
- Slice the top and bottom skin off of the grapefruit. Peel the outer skin off with a knife. Turn on its side and cut into thin slices. Cut each slice into 4 quarters. Reserve.
- Rinse the quinoa well in cold water in a fine mesh strainer. Shake off as much water as possible. In a small saute pan over high heat, toast quinoa like popcorn but with no fat. Keep moving the pan on the burner. You will see and hear it pop. Cook for 5-6 minutes, or until mostly popped. Reserve.
- To make the vinaigrette, combine the following ingredients: minced shallot, Dijon, fresh herbs, salt, pepper, fresh lemon juice, extra virgin olive oil.
- Build the salad in a 16 oz. mason jar: (amounts for each salad): 1.5 cups greens, 1/4 cup broccoli stem, 1/4 cup beets, 8 ea. grapefruit quarters, 2 tbsp. feta cheese, 2 tbsp. quinoa crunch, 2 tbsp. vinaigrette. Place lid on jar, shake and enjoy!
Nutrition
Serving: 8.5oa | Calories: 440kcal | Carbohydrates: 28g | Protein: 10g | Fat: 34g | Saturated Fat: 7g | Sodium: 480mg | Fiber: 4g
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