|Serves||1 mason jar (16oz/450mL)|
250g (2 small) fresh beetroot
80g (3 tbsp) crumbly feta
½ cup chopped cucumber
¼ cup raw walnuts
1/3 cup frozen edamame peas, shelled
¼ pear, diced
1 tablespoon chia seeds
½ cup spinach, chopped
Wash and trim the beetroot. Unpeeled, place the beetroot in a large saucepan and cover with water. Bring to the boil, then reduce to a simmer until just tender, about 30 minutes.
Drain pot. Once cooled, peel and cut into chunks. Add to a food processor along with feta. Pulse until combine for a few seconds. Careful not to puree.
Add to base of mason jar. In a small bowl add edamame beans to hot water to thaw. Drain thoroughly. Layer all ingredients in order as mentioned, sprinkling in the chia seeds as you go.
When ready to eat, use a fork to combine base dressing through slightly and enjoy. Or pour into a bowl.