Skip to main content

Roasted Gold Beet Salad

Ingredients

  • 4½ lb. Red Beets
  • 4½ lb. Gold Beets
  • to taste GFS Iodized Salt
  • to taste Trade East Ground Black Pepper
  • 3 lb. Markon Navel Oranges
  • 3 lb. Fennel Anise, shaved
  • 1½ pt. Lemon Olive Oil Dressing
  • 2 Tbsp. Mint
  • 18 oz. GFS Stuffed Manzanilla Olives, coarsely chopped
  • 12 oz. GFS Pine Nuts, coarsely chopped
  • 12 oz. Montrachet Goat Cheese
  • 6 oz. Baby Arugula

Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place the beets in a colander and wash with cold tap water to remove excess dirt. Place beets on parchment-lined sheet pans, keeping the red and gold beets separate. Roast in a 350°F convection oven for 30-40 minutes. Remove from the oven and allow to cool. Peel and discard the skins. Slice into ½-¾ oz. wedges. Season with salt and pepper to taste. Place the beets in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. Peel the oranges and slice into segments, removing the membrane, then place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. Shave the fennel, then place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

Place 3 oz. of red beets on a chilled serving plate. Place 3 oz. gold beets and 2 oz. orange segments in a stainless-steel mixing bowl. Add 1 oz. dressing and mix together. Season with salt and pepper. Place on top of the red beets. Place 1 oz. fennel and ¼ tsp. mint on top of the beets. Sprinkle with ¾ oz. chopped olives, ½ oz. each pine nuts and goat cheese, and ¼ oz. arugula.