Roasted Beet and Arugula Salad

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Ingredients

170 g Red Beets
57 g Markon Navel Oranges, peeled and sliced into supremes
57 g Markon Ready-Set-Serve Wild Baby Arugula
43 g Radicchio, trimmed with core removed and sliced
14 g Lemon Olive Oil Dressing, placed in a squeeze bottle
28 g Goat Cheese
28 g GFS Walnut Halves, toasted
1 tsp. Markon Fresh Chives, sliced 1 in. long on the bias

Recipe Preparation

1] Place beets on a parchment-lined sheet pan. Roast in a 176o C (350o F) oven for 50-60 minutes, or until just cooked through. Let cool.

2] Remove skin from beets. Slice into thin strips. Place in a storage container. Cover, label, date and refrigerate for future service CCP: Refrigerate at 5°C, or below.

To prepare à la carte:

1] Place arugula and radicchio in a stainless-steel mixing bowl. Drizzle 1 Tbsp. of lemon olive oil dressing over the salad mixture. Season to taste with salt and pepper. Toss together until blended. Mound in a chilled serving bowl.

2] Top salad with orange supremes, beets, goat cheese, walnuts and 7-8 pieces of chive.

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