gluten free, vegetarian, soy free, nut free

What You’ll Need:

For the salad:

1 bunch red beets OR 1 package cooked beets from the produce section

1 Tbsp olive oil

Sea salt

Parchment paper

2 bags baby salad greens, any variety

4 ounces feta cheese, crumbled

For the dressing:

½ c red wine vinegar

½ c olive oil

2 Tbsp raspberry jam

Salt & pepper to taste

If roasting beets, preheat oven to 400*.

Line a baking dish with parchment paper. Remove beets from greens, rub with olive oil, and sea salt.

Place whole beets in lined baking dish, and cook for about 45 minutes, or until a fork slides out smoothly. Just like baking a potato!

Meanwhile, combine ingredients for dressing in a jar. Wisk to mix!

Divide salad ingredients equally into (4) separate containers for easy grab and go lunches throughout the week OR combine all ingredients in one large bowl to share.

Toss with dressing just before serving.

Serves 4.