Layered Top to Bottom Beet Salad | Canadian Goodness

Ingredients

• 8 cups (2 L) diced fresh beetroot
• 1 tsp (5 mL) vegetable oil
• 1 clove of garlic minced
• 2 cups (500 mL) chopped beet greens cut into 2 inch pieces
• 1/4 cup (60 mL) balsamic vinegar
• 2 tsp (10 mL) canola oil
• 1 tbsp (15 mL) honey
• 1/8 tsp (0.5 mL) dry mustard
• a pinch of salt
• 3/4 cup (175 mL) crumbled Feta cheese
• 5 cups (1.25 L) spinach or baby kale
• 2 cups (500 mL) cooked quinoa
• 2 tbsp (30 mL) walnut pieces