Carolina Kitchen: Quinoa and beet mason jar salad

Photo: WLOS staff

By Foothills Wellness Center: Dr. Joseph Picone and Chef Melissa LeRoy


  • 1 cup cooked quinoa
  • 1 bunch peeled, cooked beets (4)
  • 1 cup cherry tomatoes
  • 1/4 cup pecans
  • 1/4 cup pumpkin seeds
  • 4 cups kale
  • 4 oz. goat cheese
  • 2 TBSP Extra virgin olive oil
  • 1 TBSP Balsamic vinegar


  • Preheat the oven to 400 degrees
  • Place the sliced beets and tomatoes evenly on a large cookie sheet tray, or 2, lined with parchment paper, and drizzle them with olive oil and season salt and pepper.
  • Roast them in the oven for 20 minutes or until the beets and tomatoes are softened and lightly browned. Cool.
  • Layer the Mason jars in the following order; pecans, pumpkin seeds, quinoa, goat cheese, beet/tomato mixture and kale.
  • Dressing: mix the oil and vinegar together in a separate smaller mason jar.
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