As I mentioned before, this week’s challenge is Red. I take a salad jar and fruit for lunch every day at work. In order to stay with this week’s theme, I opted for an easy peasy beet salad!
Aren’t they lovely and colorful? These jars have roasted beets, mandarin oranges, sunflower seeds, feta cheese, avocado, spinach and vinaigrette dressing.
I cut up two beets in to about 1 inch cubes, tossed them in a little EVOO, salt, pepper, and rosemary, then roasted them at 400 for about twenty minutes.
I used one can of mandarin oranges, half a block of feta, spoonful of sunflower seeds, about a third of an avocado and like a tablespoon-ish of dressing (enough to fill the bottom) in each jar.
I’m super excited to eat this as this jar is full of things that I really love to eat: sweet, salty, tangy – om nom nom.
Thanks for stopping by.
I am glad you exist.