Vegan Arugula Beet Salad To Go

vegan, beets, edamame, bell peppers, mason jar

Super easy and packed full of nutrition!

You need:

  1. Broccoli (steamed)
  2. Beets (steamed or roasted)
  3. Edamame (cooked)
  4. Bell Peppers (raw)
  5. Arugula (raw)
  6. Dressing (your favorite)
  7. Mason Jars

 

Step 1.  Steam Broccoli (I like to steam a big batch so I have a few meals ready to go) and divide into mason jars.  1-2 cups broccoli in each.

 

Step 2.  Add 1-2 TBSP dressing –  Any kind!  I love sesame oil, ginger, Braggs, and Monk Fruit Syrup blended together with a splash of water.

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Step 3.  Steam or roast beets.  I use my mandoline (be careful of fingers) to slice it thinly.  It steams pretty quick (like 5-10 minutes).  Divide into jars.  I use 1 small/medium size beet for each jar.

 

 

Step 4.   Cook Edamame (you can also combine this with the broccoli while steaming to simplify the process.   I use 1/3 cup in each jar.

 

Step 5.  Add 1/3 Cup sliced raw bell peppers.

 

Step 6.  Stuff with Arugula and seal.  You can use any greens for this but Arugula adds a nice pepper flavor with the beets.

Done!  Store in Fridge for up to 4-5 days.  These are so easy to make and when it comes to lunch or dinner all you have to do is pour on your plate!

 

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