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Directions 

1. Thoroughly wash all produce. Preheat oven to 375F. 

2. Cut the stems off the beets, and reserve the greens. Roast the beets in the oven for 20 minutes. Let cool, peel and cut into ¼ inch cubes. 

3. Steam, blanch or microwave the broccoli just enough to soften the broccoli stems.  Cut the broccoli florets and the stems into ¼ inch pieces. 

4. Combine quinoa and water in a medium pot. Bring to a boil, cover and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit to 15 more minutes covered, then remove lid, fluff with a fork and let it cool.  

5. Thinly slice the radicchio, spinach and beet greens.  

6. Peel and segment the orange and cut each slice into halves. 

7. Make the vinaigrette: Chop the mint, parsley tarragon and mince the shallots. In a small mason jar place all the ingredients for the vinaigrette. Cover with lid, shake well until all ingredients are well combined. Set aside. 

8. Assemble the salad: Layer the ingredients in the following order in 4 large mason jars: 
   1. Vinaigrette
   2. Feta cheese
   3. Orange segment halves
   4. Broccoli
   5. Beets
   6. Quinoa
   7. Spinach, radicchio, beet greens
      
9. Place a lid on the mason jar and shake well to combine the salad ingredients and vinaigrette. 

Tip: Boost the protein in your salad by adding chickpeas, beans, chicken breast or salmon.