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Roasted Beet and Arugula Salad

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
  • Lemon Olive Oil Dressing, placed in a squeeze bottle

    Ingredients

      • 6 ct. Markon Choice Lemons
      • 907 g Primo Gusto Extra Virgin Olive Oil
      • 1 tsp. Kosher Salt
      • 1/2 tsp. Trade East Black Pepper

      Preparation

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

      1] Zest and juice the lemons. Keep separate.

      2] Combine 118 mL lemon juice, 3 Tbsp. lemon zest, olive oil, salt and pepper in a stainless steel mixing bowl. Mix thoroughly. Transfer to a nonreactive container. Cover, label, date and refrigerate for future service. Mix well before each use. 

    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

Preparation

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.