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Salads

Mason Jar Garden Salad with Beetroot Vinaigrette

By 28/08/2018 No Comments

Day 30 of Salad a Day

Mason Jar Garden Salad with Beetroot Vinaigrette

I’ve been fascinated with Mason Jar salads for a while now and decided to include just one in the Salad a Day. But look out for more in the coming months as I experiment with different flavours and combinations.

Mason jar salads are one of the most practical ways to prepare individual salads ahead of time. The key is in the layering so that when you’re ready to eat it, you tip the jar over so the contents go into a bowl in the right order and the ingredients aren’t all soggy from sitting in dressing.

When you’re preparing salad you usually think of putting the green leaves in first, then adding vegetables from the hardest ones to the lightest ones, adding in some nuts/seeds and then pouring the dressing over the top. Mason jar salads go the other way. Put the dressing in first, the lighter veggies and then the harder ones and top it off with the leafy greens.

You can use any dressing, just make sure it goes into the jar first. In this case the beetroot vinaigrette is on the bottom of the jar. Adding in the quinoa next allows the dressing to soak into the quinoa giving the dressing a nutty texture and also creating a beautiful colour on top of the salad.

Roasted beetroot will keep in the fridge for 3-4 days so you can roast the beetroot ahead of time if needed.

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Mason Jar Garden Salad with Beetroot Vinaigrette

  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: Australian

Ingredients

  • 1 large beetroot (or 2 small)
  • 1 orange (juiced)
  • 5 cm knob ginger (grated)
  • ¼ cup avocado oil
  • 1 cup quinoa (cooked)
  • 1 carrot (shredded)
  • 1 punnet cherry tomatoes
  • 1 punnet sprouts
  • ¼ cup pine nuts
  • 125 grams baby spinach

Instructions

  1. Preheat oven to 180C.
  2. Cut the leaves off the beetroot, wash, pat dry and wrap in foil.
  3. Roast in oven for 45 mins.
  4. Remove, allow to cool, peel and place in a food processor.
  5. Add orange juice, ginger and avocado oil.
  6. Blend until combined.
  7. Divide between 4 mason jars.
  8. Divide the rest of the ingredients between the 4 jars.
  9. After the beetroot vinaigrette add the quinoa, carrot, cherry tomatoes, sprouts, pine nuts and spinach.
  10. When you’re ready to eat simply grab a bowl, tip the mason jar upside down over the bowl and you’ll have your prepared salad without the soggy veggies.
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This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.

salad a day[wpurp-searchable-recipe]Mason Jar Garden Salad with Beetroot Vinaigrette – – beetroot (or 2 small), orange (juiced), knob ginger (grated), avocado oil, quinoa (cooked), carrot (shredded), cherry tomatoes, sprouts, pine nuts, baby spinach, , Preheat oven to 180C.; Cut the leaves off the beetroot, wash, pat dry and wrap in foil.; Roast in oven for 45 mins.; Remove, allow to cool, peel and place in a food processor.; Add orange juice, ginger and avocado oil.; Blend until combined.; Divide between 4 mason jars.; Divide the rest of the ingredients between the 4 jars.; After the beetroot vinaigrette add the quinoa, carrot, cherry tomatoes, sprouts, pine nuts and spinach.; When you're ready to eat simply grab a bowl, tip the mason jar upside down over the bowl and you'll have your prepared salad without the soggy veggies.; ; – – Salad – Australian – Eat – Salads[/wpurp-searchable-recipe]

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