Wilted Beet Salad, Large

Shelf Life: N/A
Portion/Serving: 1 each: Large
Revision Date: Feb 26, 2017
Add Ons: Grilled chicken, salmon or steak
Availability: Ala Carte, IRD
Notes
  1. Place the vinaigrette in the sauté pan and place over medium-low heat until melted and hot, swirling every so often, or 2 minutes. 
  2. Place the spinach in the service bowl and evenly top with remaining ingredients in the following order:
    • Roasted beets
    • Hard-boiled egg quarters
    • Goat cheese crumbles 
  3. Pour the hot bacon-mustard vinaigrette evenly over the top of the composed salad. Serve immediately. 
  • *Add optional appropriately heated protein of Guest’s choice to salad as shown in the photos.

Ingredients

3½ oz. Spinach, baby
3½ oz. Beets, peeled 1½ pieces, roasted
2½ oz. Hot bacon-mustard vinaigrette
2 ea. Egg, whole, hard-boiled, peeled, quartered
1 oz. Goat cheese, fresh, crumbles

Equipment

  • Portion Scale
  • Sauté Pan
  • Tongs

Preparation

All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program. 

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