Salads in a jar are no longer a novelty and some consider them a fad. You also need a long fork to get to the bottom of the jar... that's true. But in order to take such a layered salad to work, we need to wrap it in something. We can use various containers with tight lids, lunch boxes, but it looks best in a jar...
There is a risk... be careful not to break the jar on the way!
Ingredients for 2 1l jars
BEETS IN MARINATO
300 g of boiled or baked beetroots
2 tablespoons of olive oil
2 tablespoons of balsamic vinegar
1 teaspoon of honey
16 tablespoons cooked quinoa - white quinoa
8 tablespoons of plain yogurt
2 handfuls of lamb's lettuce
1/2 yellow pepper, sliced into strips
1/2 shallots, sliced into feathers
100-150 g diced goat cheese (feta type)
2 handfuls red mangold leaves (leaf beetroot)
1 tablespoon of oil
1 tablespoon of lime juice
Peel the beets and dice them (about 1 - 1.5 cm). Mix the marinade ingredients together, pour over the beetroots and marinate for at least 30 minutes. As longer as better. Before arranging the salad, drain the beetroots and do not pour out the marinade.
We put the layers in the order - ingredients for 1 jar:
4 tablespoons of quinoa
4 tablespoons of natural yoghurt, lightly season with salt and pepper
150 g marinated beet
4 tablespoons of quinoa, pour half of the beetroot marinade
a handful of lamb's lettuce
Sprinkle with olive oil and lime juice
a handful of leaves - red mangold
Enjoy your meal!