Sweet, crisp, and refreshing, this red and yellow beet salad tastes just as vibrant as it looks. Beets are one of nature’s superfoods and are high in vitamin C, potassium, iron, magnesium, and zinc. Whether you prefer to eat them grilled, boiled, pickled, or raw, beets are a fantastic root vegetable to add to every meal.

Ingredients:

• 2 cups of mixed greens or raw spinach
• 1/3 cup chopped red beets
• 1/3 cup chopped yellow beets
• 1/3 cup cooked quinoa
• 1/4 cup sliced cherry tomatoes
• 1/4 cup chopped cucumbers
• Pitted Kalamata olives (as desired)
• 2 tbsp raw sunflower seeds
• 2 tbsp vegan feta crumbles (I use the Follow Your Heart brand)
• 3 tbsp fattoush dressing (I use Teta Foods Mediterranean Fattoush Salad Dressing)

Instructions:

• Boil red and yellow beets until tender. Set aside and let cool.
• Boil 1 cup dried quinoa with 2 cups of water until water has fully been absorbed and quinoa is tender and fluffy. Set aside and let cool.
• In a large bowl, assemble salad by combining mixed greens/spinach, cooked red and yellow beets, cooked quinoa, chopped cherry tomatoes, chopped cucumbers, pitted Kalamata olives, raw sunflower seeds, and vegan feta crumbles.
• Add desired amount of salad dressing and toss to combine.
• (*For a little extra protein, try adding 1/2 cup cooked or uncooked garbanzo beans*). Enjoy!