Wilted Beet Salad, Small
|Portion/Serving:||1 each: Small|
|Revision Date:||Feb 26, 2017|
|Add Ons:||Grilled chicken, salmon or steak|
|Availability:||Ala Carte, IRD|
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.
|2 ½||oz.||Beets, peeled. 1½|
|1½||oz.||Hot bacon-mustard vinaigrette|
|1||each||Egg, whole, hard-boiled,peeled, quartered|
- Portion Scale
- Sauté Pan
- Place the vinaigrette in the sauté pan and place over medium-low heat until melted and hot, swirling every so often, or 2 minutes.
- 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
- Pour the hot bacon-mustard vinaigrette evenly over the top of the composed salad. Serve immediately.