Beetroot quinoa salad jars

I’m absolutely obsessed with beetroot at the moment and thought I’d make use of it’s gorgeous pink colour for a fun lunch. It doesn’t have to be in a mason jar, but it does make it fun 🙂 

Sassy pink salad dressing 

60ml olive oil

30ml apple cider vinegar

Freshly grated clementine rind

60ml freshly squeezed orange juice

10ml wholegrain mustard

5ml raw honey

5ml fresh rosemary, chopped

1 roasted baby beetroot, chopped into small pieces (to make the dressing pink)

1 clementine gold, peeled and segmented

Salt and ground black pepper to taste

  • Combine all ingredients except for the clementine segments, and blend in a food processor until the beetroot pieces are liquid

  • Chop the clementine segments into smaller pieces and add to the dressing mixture

  • Add salt and pepper to taste

Processed with MOLDIV

Zesty coconut beetroot

1 Bunch of miniature beets, cleaned and chopped into quarters

1 Tbs fresh orange juice

1 Tbs melted unrefined coconut oil

Freshly grated clementine rind

Salt and pepper to taste

  • Preheat oven to 180 degrees Celsius

  • Cover beets in oil, juice, clementine rind and salt and pepper (do this in a ziplock baggie to make sure everything is covered well)

  • Roast in oven until soft enough to stick a fork into the beets (45min)

  • Remove and allow to cook

Processed with MOLDIV

Salad jars

½ cup low fat chunky cottage cheese

½ cup quinoa, cooked

½ – 1 cups roasted beetroot (cooled)

5 raw walnuts (I used cashews because we have so much in the house)

Mixed shredded lettuce


Mix half of the quinoa with the pink dressing

Layer all the ingredients into your jar in the following order:

  • Cottage cheese

  • Pink quinoa

  • Plain quinoa

  • Beetroot

  • Nuts

  • lettuce


Processed with MOLDIV


Other ideas for the dressing (leave out the beetroot unless you want everything to be pink)

  • The dressing will also go nicely with a rocket and beetroot salad sprinkled with goats cheese or creamy feta
  • Use it as a marinate for chicken, pork or lamb
  • Add it to roasting butternut or sweet potato
  • Use it as cook-in sauce: place chicken, onion, butternut and brinjal pieces in a roasting dish. Pour over the dressing (add some more clementine pieces if you would like to) and roast at 180 degrees Celsius until cooked. Serve on herby couscous.