Servings: 4
Ingredients
- 1 cup Golden Beets, roasted
- 1 cup Beet Greens, sliced
- 4 oz Broccoli Stems, peeled, diced, blanched
- 6 oz Ruby Red Grapefruit, sections
- 1 cup Radicchio, sliced
- 1 cup Baby Spinach
- 1/2 cup Quinoa, dry
- 3 oz Feta Cheese, crumbled
Vinaigrette
- 2 tsp Shallots, minced
- 2 tsp Dijon Mustard
- 1/2 cup Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper, ground
- 1 tsp Parsley, chopped
- 1 tsp Tarragon, chopped
- 1 tsp Mint, chopped
- 1 ea Lemon
Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.
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.1 cup Golden Beets, roasted, 1 cup Beet Greens, sliced, 1 cup Radicchio, sliced
- 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.4 oz Broccoli Stems, peeled, diced, blanched
- 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.6 oz Ruby Red Grapefruit, sections
- 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.1/2 cup Quinoa, dry
- To make the vinaigrette, combine the following ingredients: minced shallot, Dijon, fresh herbs, salt, pepper, fresh lemon juice, extra virgin olive oil.2 tsp Shallots, minced, 2 tsp Dijon Mustard, 1/4 tsp Salt, 1/4 tsp Black Pepper, ground, 1 tsp Parsley, chopped, 1 tsp Tarragon, chopped, 1 tsp Mint, chopped, 1 ea Lemon, 1/2 cup 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!1 cup Baby Spinach, 3 oz Feta Cheese, crumbled
Nutrition
Serving: 8.5oa | Calories: 440kcal | Carbohydrates: 28g | Protein: 10g | Fat: 34g | Saturated Fat: 7g | Sodium: 480mg | Fiber: 4g
Tried this recipe?Mention @restaurant_associates or tag #raforlife!
Leave a Reply