|Prep Time||15 minutes|
|Total Time||15 minutes|
|Serves||1 mason jar (16oz/450ml)|
250g (2 small) fresh beetroot
80g crumbly feta
60g (½ cup) chopped cucumber
30g (¼ cup) walnuts
50g (⅓ cup) frozen edamame peas, shelled
1/4 pear, diced
1 tbsp chia seeds
15g (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.
Put in 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 from the jar, or pour into a bowl.