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+ servings
Two jars containing beet power salad. The front jar does not have a lid.
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5 from 8 votes

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. 
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: beet mason jar salad, beet power salad
Servings: 4


  • 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!
    Chopping beets on a cutting board.
  • Make the dressing by blending together all the ingredients.
    Dressing for beet power mason jar salad.
  • 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