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Feta Beet Salad

Jessica Penner, RD
  • minutes
  • Serves 6

INGREDIENTS

1 cup

quinoa, uncooked (or 2 cups cooked)

1 1/2 tsp

butter or oil (coconut, olive, or canola)

1 cup

walnuts, almonds, or pecans

1 1/2 tsp

syrup (simple, maple, agave, etc)

salt

8 cups

field greens

5

small-medium beets, roasted *see note

1/2 cup

crumbled feta

1/4 cup

balsamic vinegar

1/4 cup

syrup (simple, maple, or agave)

6 tbsp

olive or canola oil

3/4 tsp

salt