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Beet and Carrot Jar Salad

Makes 1 serving

1/2 cup julienne-cut carrots (directions below), about 1 medium carrot
3 Tbsp Red Wine Vinaigrette (see recipe)
1/2 to 3/4 cup cubed or quartered cooked beets
2 cups spinach leaves
2 oz crumbled goat cheese
1/4 cup shelled pistachios

To cut matchstick-size carrot pieces, cut a carrot in half crosswise and then cut each piece in half lengthwise. Place each section cut-side down on your cutting surface and slice lengthwise into about 4 pieces. Repeat as needed until the pieces are the right size.

Pour the vinaigrette dressing into the bottom of a pint-size jar. Add the carrots and then layer on the beets, spinach, and goat cheese. Top with 1/4 cup pistachios. Seal the jar and refrigerate until ready to eat.

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Gillian Gunson