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.
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.