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!