Arugula Beet Jar Salad with Strawberries and Goat Cheese
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Light and delicious Beet and Arugula Jar Salad with Strawberries and Goat Cheese. Paired with a tangy simple balsamic vinaigrette. This healthy delicious and convenient salad is packed with arugula, cucumber, beets, quinoa, strawberry, goat cheese, and chia seeds. The perfect quick and easy portable lunch!
Ingredients
- roasted beets
- cucumber
- quinoa, arugula
- strawberries
- goat cheese
- chia seeds
- olive oil
- balsamic vinegar
- honey
- salt and pepper
All ingredients piled high in mason jars or Weck jars.
I wasn’t sure about this whole jar salad craze. I was skeptical, I admit it, but I don’t turn away from a food trend until I’ve tried it. If you’ve been following me for a while you know I was an Instant Pot skeptic, I tried to figure that machine out for 6 months until I finally had a huge win with Instant Pot polenta. Post polenta, I was hooked and an Instant Pot fan!
Jar salads took me exactly 10 minutes to understand and support. Jar salad creator, whoever you are, you are a genius!
Jar salad, or mason jar salad, is a simple concept and a meal prep salad game changer, here’s why:
- You can make salads ahead of time (like 5 days in advance) and the ingredients stay fresh.
- Because of the master layering technique of jar salads your greens never get soggy!
- They are easy, portable and convenient.
- Jar salads are the perfect way to enjoy a variety of fresh produce and good for you wholesome ingredients
I am a HUGE salad lover, and can see myself making a new batch of jar salads each week!
How to Make Jar Salads
It’s quite simple, but there is a formula:
- Start with the jar that works for you, you can definitely use pint or quart size mason jars (I recommend wide mouth) but my favorite jars are Weck jars. They are the perfect uniform cylindrical shape.
- Add salad dressing to the bottom of the jar
- Place harder, thick, non-absorbant vegetables on top of dressing (carrots, cabbage, large cut cucumbers, etc.) and then layer softer vegetables and then greens on top. If I am using cheese, fruit, or nuts I add that on top of the greens.
How to Eat Mason Jar Salads?
You can absolutely eat directly out of the jar, or pour out into a bowl. Either way simply shake the jar to incorporate the dressing and then dig in!
I could easily eat this salad all week long, peppery arugula paired with sweet earthy beets, crunchy cucumbers, protein-rich quinoa, and creamy goat cheese! I added a small sprinkle of chia seeds on top for an extra boost of good fat and protein.
How Long do Mason Jar Salads Last?
I’ve tested 3 different jar salad recipes so far (stay tuned they will all be posted shortly!) and found that each one lasted 5 full days in the fridge. You can easily make these up on a Sunday evening and you would have lunches prepared for the entire week ahead.
A simple convenient concept that is a total meal plan game changer.
If you make this recipe don’t forget to tag #abraskitchen on Instagram so I can see your creation!
More tasty recipes:
- Greek Lentil Jar Salad
- Buffalo Chickpea Jar Salad
- Black Bean and Butternut Squash Jar Salad
- Thai Chickpea Jar Salad
- Beet Salad with Berries
- Roasted Golden Beet Panzanella Salad
For similar tasty dishes, check out my May recipes and June recipes roundups!
Beet and Arugula Jar Salad with Strawberries and Goat Cheese
Ingredients
- 2 cups chopped cucumber
- 1 cup diced roasted beet (I used pre-roasted beets from Trader Joe’s)
- 1 cup cooked quinoa
- 2 cups fresh arugula
- 1/2 cup sliced strawberry
- 4 tbsp fresh goat cheese
- 2 tsp chia seeds
Balsamic Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp raw honey
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Place all ingredients for dressing in a jar and whisk to combine. Divide dressing among 4 weck jars or pint size mason jars.
- Layer ingredients: cucumber, beet, quinoa, arugula, strawberry, goat cheese, chia seeds.
- When ready to eat, stir together. Will keep in fridge for 5 days
Notes
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
I enjoyed the dressing a lot, but the beets turned everything red and it looked unappealing on the plate. It did last all week in the fridge though! I will continue to make these but replace the beets with something else. Thanks for the great recipe!
Ah but think about all of those antioxidants in that bright red color 🙂 That is typical with beets, once they are tossed in a salad the predominant color will be red.