Beet Power Salad

Mason jar salad with a zesty tahini dressing, beets, quinoa and goat cheese.

5 from 3 votes

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 Time10 mins

Servings:

Calories: 379kcal

Author: Brittany Mullins

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

If your vegetables aren’t chopped or shredded already, prep them!
Make the dressing by whisking together all the ingredients in a small bowl or glass jar.
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.
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