|Prep Time||15 minutes|
|Total Time||15 minutes|
|Serves||1 mason jar (16oz/450ml)|
250g (2 small) fresh beetroot
80g (3 tbsp) crumbly feta
½ cup chopped cucumber
¼ cup raw walnuts
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.
Layer all other ingredients, sprinkling in 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.