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Beet Power Salad


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 1x

Description

This beet power salad can be meal prepped two ways: in a mason jar or a meal prep container. You’ll love the combo of beets with crunchy carrots, shredded brussels sprouts, quinoa and creamy goat cheese. Vegetarian + gluten-free. 


Scale

Ingredients

  • 2 cooked beets, chopped or shredded
  • ¼ cup shredded carrots
  • ½ cup cooked quinoa
  • ¼ cup shredded brussels sprouts
  • 2 cups leafy greens (I like baby spinach)
  • 2 Tablespoons golden raisins
  • 2 Tablespoons goat cheese crumbles
  • 1 Tablespoon cashews

Zesty Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/2 cup nutritional yeast
  • 1 Tablespoon minced garlic

Instructions

  1. If your vegetables aren’t chopped or shredded already, prep them!

  2. Make the dressing by whisking together all the ingredients in a small bowl or glass jar.

  3. For a mason jar: Add 2-3 Tablespoons of dressing into a large, wide-mouth mason jar, then start layering ingredients in this order: carrots, beets, raisins, quinoa, brussels sprouts, leafy greens, goat cheese crumbles, cashews.

  4. For a meal prep container: Line bottom of container with leafy greens and layer all ingredients in columns/sections on top. Store dressing in a separate container.


Notes

You can absolutely meal prep more than one salad at a time. Just double, triple or quadruple all the ingredients except the dressing. The dressing already makes about 3-4 servings.

Nutrition

  • Serving Size: 1 salad with dressing
  • Calories: 379
  • Sugar: 14g
  • Fat: 14g
  • Carbohydrates: 49g
  • Fiber: 12g
  • Protein: 19g