7-Layer Beet Salad
Learn how to make the 7-Layer Beet Salad, a colorful and nutrient-packed salad featuring layers of roasted beets, mixed greens, grains, vegetables, cheese, and nuts – perfect for a light and satisfying meal or side dish.
Ingredients
- 2 medium beets roasted and thinly sliced
- 2 cups mixed greens
- 1 cup cooked quinoa or farro
- ½ cup cherry tomatoes halved
- ½ avocado thinly sliced
- ¼ cup crumbled feta or goat cheese
- 2 tablespoons toasted nuts or seeds such as walnuts, almonds, or pumpkin seeds
Instructions
- Start by roasting the beets: Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Once cooled, peel the beets and thinly slice them.
- Cook the quinoa or farro according to the package instructions. Allow it to cool slightly before assembling the salad.
- Begin by arranging a layer of mixed greens on a large serving platter or individual plates.
- Next, layer the cooked quinoa or farro on top of the greens, followed by the sliced beets, cherry tomatoes, avocado slices, crumbled feta or goat cheese, and toasted nuts or seeds.
- Drizzle the salad with your favorite dressing or a simple vinaigrette, if desired.
Notes
- For added flavor, toss the cooked quinoa or farro with a splash of lemon juice, olive oil, and fresh herbs before layering it in the salad.
- Customize the salad with your favorite vegetables, cheeses, and nuts or seeds for endless variations.
- To save time, you can roast the beets and cook the grains ahead of time and store them in the refrigerator until ready to assemble the salad.