About this recipe:Layer baby spinach leaves, grated beetroot, carrots and chickpeas in a clean jam jar and top with homemade dressing for a portable salad or a quirky starter for dinner parties. The ingredient amounts in this particular recipe are for 4 salad jars.
Makes: 4 salads
For the salad
30g baby spinach leaves
135g grated beetroot
240g chickpeas, drained and rinsed
110g grated carrots
For the salad dressing
60ml extra-virgin olive oil
60ml apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
salt and freshly ground black pepper to taste
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Method Prep:15min › Ready in:15min
Layer 1/4 of the spinach, 1/4 of the grated beetroot, 1/4 of the chickpeas and 1/4 of the grated carrot in each of 4 jars.
Combine olive oil, vinegar, mustard, honey, salt and pepper in a sealable jar or bottle; place lid on jar. Shake until dressing is evenly combined. Pour 1/4 the dressing over each salad.