Best with Honey and Ginger Diced Beets

Quinoa Salad Jars With Honey & Ginger Beets

Prep Time: 10 min // Cook Time: 20 min Servings: 4

What to do

Make the dressing by combining all the ingredients in a food processor and pulsing until smooth, but slightly chunky. Set aside.

Make the soft-boiled eggs by lowering the eggs into a pot of boiling water for 6 half minutes. Whilst they’re boiling prepare an ice bath. Transfer the eggs to the ice bath and allow them to cool for at least 3 minutes before carefully peeling. Slice in half just before serving.

In a food processer combine ½ of the beets with 1 tbsp of olive oil and blend on high until very smooth (add 1-2 tbs of water if needed). Transfer to a mixing bowl and fold in the cooked quinoa, season and set aside.

Create the salads by layering rocket into the bottom of four glass jars. Add the carrots, tomatoes, cucumber & quinoa into each jar and top with the remaining Honey and Ginger Diced Beets, pistachios and watercress leaves. Add half a soft-boiled egg and some salad dressing to the top of each jar before serving.

What you’ll Need


2 (180g) packs Love Beets Honey and Ginger Diced Beets

1 tbsp extra-virgin olive oil

180g cooked quinoa

¼ tsp sea salt

2 eggs

100g rocket leaves

3 carrots, shredded

250g yellow cherry tomatoes, halved

1 cucumber, thinly sliced into ribbons

Handful pistachios, chopped

1 bunch watercress leaves


Salad Dressing

Handful fresh basil leaves

2 tbsp white or red onion, diced

1 tbsp red wine vinegar

80ml extra-virgin olive oil

½ tsp honey

Salt and pepper to season