Beet Power Mason Jar Salad
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.
- 1 cup shredded carrots
- 8 cooked beets chopped or shredded
- 2 cups cooked quinoa
- 1 cup shredded brussels sprouts
- ½ cup golden raisins
- ½ cup crumbled goat cheese
- ¼ cup roasted salted cashews
- 8 cups baby spinach
- Garlic Tahini Dressing
Cook your quinoa according to the package instructions if it's not already cooked.
If your vegetables aren’t chopped or shredded already, prep them!
Make the dressing by blending together all the ingredients.
For the mason jars: Line up 4 32 ounce wide-mouth mason jars. Add 3 Tablespoons of dressing into each jar then start layering ingredients in this order: carrots, beets, quinoa, raisins, goat cheese, cashews, brussels sprouts and baby spinach.
Place lid on jars and keep in fridge until ready to serve.
When ready to enjoy, shake jar and pour into a serving bowl.
Serving: 1salad with dressing | Calories: 379kcal | Carbohydrates: 49g | Protein: 19g | Fat: 14g | Fiber: 12g | Sugar: 14g