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Salad Jars with Tahini Dressing

makes 4 pint-sized jars and 1 cup dressing; adapted from Edible Bozeman

Ingredients
  • 4 red beets (or one large), grated
  • 1 bunch asparagus, tough ends snapped off, stalks cut on the bias, ¼-inch pieces
  • 1 cup raw or salted almonds, chopped
  • power greens, pea-shoots, and/or microgreens Organic Girl + Montana Roots "spring power blend"
Tahini Dressing
  • ¼ cup tahini
  • ¼ cup olive oil California Olive Ranch
  • 1 lemon, juiced (yield 2–3 tablespoons)
  • 2 teaspoons maple syrup, honey, or agave nectar
  • 2 teaspoons Dijon mustard Edmond Fallot
  • ½ teaspoon salt Maldon
  • a couple twists of black pepper
  • 2 tablespoons ice-cold water helps the tahini emulsify with the liquids
Instructions

  1. Layer the following into each jar:

    shredded beets, asparagus, almonds, and greens on top. Seal with lid and keep refrigerated, where they will last up to 3 days.

  2. Whisk together the tahini, olive oil, lemon juice, maple syrup or honey or agave, Dijon mustard, salt, and pepper. Whisk in the ice water. Add additional water if you want a thinner consistency. Transfer to a jar and keep refrigerated.