To me this salad says royal due to the rich purple and ruby red colors the vegetables provide. But let me back up and tell you how royalty and purple play a role in my life. In my family it is know we have some weird feet. (Skip this is your totally weirded out- I understand, feet give me the cringes too.) So yes I am admitting via the Internet my second toe is longer than the rest, and yes it does make wearing peep-toe shoes a bit awkward. But I own it. As a child my grandmother used to tell us (maybe to make us feel better) that those who had this long toe were meant to be royal.
I was also told purple was a royal color. I then wanted my entire childhood bedroom to be purple- and so it was. I was my dad’s little princess and probably was a bit too spoiled, but hey grandma put that idea into my head!
Fast forward to present times, where I don’t love purple as much, except in my food. But the color has yet again played a role in my life. My next step in my life as well as academia reflects the royals. I was accepted into the Master’s in Public Health Nutrition at NYU, whose school colors if you haven’t guess or didn’t know include purple.
Alas I am excited to share this news as well as this new recipe! Enjoy the beautiful colors and treat yourself to this royal lunch!
Royal Mason Jar Salad
- 1-2 cups of baby spinach
- 1 blood orange, sliced
- 1 cup of cooked quinoa (red or regular)
- ¼ cup diced red onion
- 2 beets and beet roots, cubed and roasted
- ½ cup of roasted cashews
- In a 375-degree oven, place the cubed beet and beet roots on a sheet pain with about 1 tablespoon of olive oil. Lightly salt the beet. Roast for about 25 minutes and then allow them to fully cool.
- To assemble the salad from the bottom up:
- Pack in the quinoa followed by the beet, beetroot, red onion, blood orange, spinach, and then cashews to top it off.
- Enjoy with some lemon tahini dressing and be proud of your no sad desk lunch!