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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1salad with dressing | Calories: 379kcal | Carbohydrates: 49g | Protein: 19g | Fat: 14g | Fiber: 12g | Sugar: 14g