Mason jar salads are a beautiful way to keep fresh and healthy options at the ready. Make a batch in advance and when you’re busy and on the go, all you have to do is grab a jar. Th ey will last up to three or four days in the refrigerator. Enjoy with this Tahini Dressing, which mellows the deep, earthy flavors of the beets.
Mason Jar Salad
Makes 3 pint-sized jars
3 beets (or more if small), shredded
1 bunch asparagus, tough ends trimmed, stalks cut into ¼-inch pieces
1 cup raw almonds, chopped
3 handfuls red-vein sorrel, pea shoots, or a mix (we used Vertical Harvest’s
Citrus Blend 3-ounce package; any mix of microgreens and small leaves will work great)
3 wide-mouth pint Mason jars and lids
Layer the following into the jar:
shredded beets, asparagus, almonds, and greens on top. Seal with lid and keep refrigerated, where they will last up to 3 days.
Makes about 1 cup
¼ cup tahini
¼ cup olive oil
2–3 tablespoons fresh lemon juice
2 teaspoons maple syrup or honey
2 teaspoons Dijon mustard
½ teaspoon sea salt
A couple twists black pepper
2 tablespoons ice-cold water
Whisk together the tahini, olive oil, lemon juice, maple syrup or honey, Dijon mustard, salt, and pepper. Whisk in the ice water. Add additional water if you want a thinner consistency. Transfer to a jar and keep refrigerated.