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

Prep time:

10 mins

Cook time:

25 mins

Total time:

35 mins


1 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


  1. 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.
  2. To assemble the salad from the bottom up:
  3. Pack in the quinoa followed by the beet, beetroot, red onion, blood orange, spinach, and then cashews to top it off.
  4. Enjoy with some lemon tahini dressing and be proud of your no sad desk lunch!