Arugula Beet Salad To Go
Super easy and packed full of nutrition!
- Broccoli (steamed)
- Beets (steamed or roasted)
- Edamame (cooked)
- Bell Peppers (raw)
- Arugula (raw)
- Dressing (your favorite)
- 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 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!