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Roasted Beet and Feta Salad

This bowl is simply unbeetable! No, seriously, all puns aside, with quinoa, charred fennel, almonds, and feta, we don’t know what else you could ever need. Well, maybe the beets and a sesame mint vinaigrette. The vin has just the right amount of lemon juice for the perfect amount of citrusy pizazz. We’ve probably mentioned this before, but if you have any next-day bowl leftovers, a fried egg makes the ideal addition for a breakfast re-invention. We’re all about getting the most outta your bowl. Alright, now, time to get chowing, don’t let anyone beet ya to it!

Total prep time: 2 minutes


What’s in your bag:

  • A big bowl of yumminess 
  • Feta + almonds
  • Sesame mint vinaigrette 

What you’ll need from home:

  • Nada.

How to prep:

Two options here:

Option #1: Serve it cold! Dump the feta + almonds into your bowl and drizzle that vinaigrette. Enjoy!

Option #2: Remove the feta + almonds, vinaigrette, and watercress from the top of the bowl and place them to the side. Place your bowl in the microwave (without the lid!) for 1-2 minutes. Return the watercress to the bowl, dump the feta + almonds in, and drizzle that dressing. Enjoy!


That’s it! Dinner solved, dinner served. #weareWECO

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