Roasted Beet and Arugula Salad

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1
Red Beets
170 g
2
Markon Navel Oranges, peeled and sliced into supremes
57 g
3
Markon Ready-Set-Serve Wild Baby Arugula
57 g
4
Radicchio, trimmed with core removed and sliced
43 g
5
Lemon Olive Oil Dressing, placed in a squeeze bottle
14 g
6
Goat Cheese
28 g
7
GFS Walnut Halves, toasted
28 g
8
Markon Fresh Chives, sliced 1 in. long on the bias
1 tsp.
Instructions

Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 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:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 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. 

170 g portion