Beetroot, fetta and mint salad jar | Jean Hailes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• ½ clove garlic, crushed
• 1 heaped cup green beans, steamed
• 2 small or 1 medium beetroot, cooked and chopped (Tip: Precooked beetroot is available in the fresh produce section of supermarkets.)
• ½ to 1 cup cooked quinoa
• 1 boiled egg, sliced
• 50 g marinated fetta, cut into cubes
• 1 large handful spinach leaves, chopped
• ½ cup fresh mint, torn
• 2 tablespoons walnuts, chopped