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


300 g of boiled or baked beetroots

2 tablespoons of olive oil

2 tablespoons of balsamic vinegar

1 teaspoon of honey

salt, pepper


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

salt, pepper


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

yellow pepper


goat cheese

Sprinkle with olive oil and lime juice

a handful of leaves - red mangold

Enjoy your meal!

also check

Salad with hummus, avocado, quinoa ... so what can you eat hummus with?


Millet salad with avocado, feta cheese, arugula, cherry tomatoes ...


Quinoa - black quinoa with yogurt and strawberries


Jar with Brazil nut mousse with figs and blueberries



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