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Beet Mason Jar Salad

Farro Jar Salad Recipe

Posted on April 18, 2022April 18, 2022 by Jen

It’s a One-Way Street…

A Bit of History

I live on a one-way street and am constantly driving past a black and white sign that is routinely ignored by most drivers. I never knew that edible pea pods contain fibers that only run in one direction; nature’s built in one-way street! Uni-directional fibers lends to a pea pod that can be easily chewed. Even though fossil evidence dates peas back to almost 10,000 years ago, the sugar snap pea did not make its debut until 1979 by researchers in Idaho. Sugar snap peas, beets, and spring asparagus also happen to star in my latest Farro Mason Jar Salad recipe.

About the Recipe: Farro Jar Salad Recipe

For jarred salads and other storage, I use Le Parfait glass jars. I like the closure and rubber seal and they are wide enough to stuff a lot of veggies. Nevertheless, any large glass jar will work just fine for this salad recipe.

Crafting a jarred salad is all about layering the ingredients. First, start with your sauce or vinaigrette. For this recipe, I love my roasted beet sauce with a bit of garlic, cumin, and Aleppo pepper. You can make a large batch of this sauce and store jars in the freezer for future use. Next, add your favorite cooked grains such as farro or quinoa. Then, begin to layer your vegetables. In my Farro Jar Salad recipe I used chopped rainbow carrots, blanched asparagus, blanched sugar snap peas, radish slices, and air fried artichoke hearts. Finally, top the jar with your favorite mixed greens like arugula or spinach. When ready to eat, pour the contents of the jar into a bowl, stir, and enjoy. These make the perfect meal prep lunches for a busy work week!

Set up for Mason Jar Salad

Farro Mason Jar Salad
Beet Mason Jar Salad

Farro Mason Jar Salad

Farro Mason Jar Salad with Roasted Beet Sauce

A healthy, delicious, meal prep lunch packed with whole grains and fresh vegetables. Easy to assemble and fun to eat. Features roasted beet sauce, farro, rainbow carrots, asparagus, snap peas, radish, artichokes, and spinach.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 0 mins
Course Salad
Cuisine American
Servings 2 mason jars

Equipment

  • 2 large mason jars
  • Blender for Beet Sauce

Ingredients
  

Roasted Beet Sauce

  • 1 cup roasted/cooked beets
  • 1 lemon juiced
  • 1 clove garlic, peeled
  • 1 tsp cumin
  • 1 tsp tahini
  • 2 tsp Aleppo pepper or substitute a pinch of red pepper flakes (optional)

Mason Jar Salad

  • 1/2 cup roasted beet sauce
  • 1 cup cooked farro (or substitute cooked quinoa if gluten sensitive)
  • 1 cup rainbow carrots, chopped
  • 1 cup blanched asparagus, chopped
  • 1 cup blanched sugar snap peas
  • 1 cup canned artichoke hearts
  • 1/2 cup radish, diced
  • 2-3 cups spinach
  • salt and pepper to taste

Instructions
 

Roasted Beet Sauce

  • Combine all ingredients in blender and process until smooth. Taste and adjust seasonings.
  • I store any leftovers in the freezer for future use.

Blanching Peas and Asparagus

  • Bring a medium saucepan of water with a pinch of salt to a boil.
  • Fill a large bowl with ice water and set aside.
  • Add peas and chopped asparagus to the boiling water for 90 seconds.
  • Drain and immediately transfer to ice water for 3 minutes. Drain again and set aside until ready to use for salad assembly.

Salad Assembly

  • Scoop 1/4 cup of beet sauce into the bottom of each mason jar.
  • Next add 1/2 cup of cooked farro to each jar.
  • Layer the vegetables: 1/2 cup each of carrots, asparagus, peas and 1/4 cup of radish into each jar.
  • Finally pack spinach leaves and a sprinkle of salt and pepper (optional) before sealing the jar.
  • Store in the refrigerator.
Keyword asparagus snap pea mason jar salad, beet farro mason jar salad, easy meal prep mason jar salad, farro mason jar salad, healthy easy meal prep mason jar salad, plant based easy meal prep mason jar salad, spring vegetable mason jar salad, vegan easy meal prep mason jar salad

Looking for other easy lunch recipes? Try these other Ultratruffle favorties:

Mediterranean Ancient Grain Bowl

Rainbow Carrot Gyro Pita Wraps

Farmer’s Market Fattoush Salad

Strawberry Mint Basil Cucumber Salad

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Recipe Rating




Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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