Layered Beet Salad
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 5 cups spinach leaves
  • ½ cup pumpkin seeds, unsalted
  • 2 cups grapes tomatoes
  • ⅓ cup each feta and goat cheese, crumbled
  • ½ cup red onion, julienned
  • 1 cup beet slices, cooked
  • ¼ cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • Sea salt and ground pepper to taste
  1. Peel and cut beets into ½-inch wedges, place in a medium saucepan and cover with water.
  2. Bring to a boil, reduce heat to medium and boil until beets are fork tender (~35 mins).
  3. Meanwhile, in a large bowl, layer half of the spinach, pumpkin seeds, grape tomatoes, feta and goat cheese, and onion. Add half the beets once cooked. Then repeat this layer..
  4. Toss with olive oil and balsamic vinegar and enjoy. Leftovers (if there are any!) are great for the following day.
Recipe by Carolyn Coffin Coaching at