Wilted Beet Salad, Small
| Shelf Life: | N/A |
| Portion/Serving: | 1 each: Small |
| Revision Date: | Feb 26, 2017 |
| Add Ons: | Grilled chicken, salmon or steak |
| Availability: | Ala Carte, IRD |
|
Notes
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. |
|
Ingredients
| 1¾ | oz. | Spinach, baby |
| 2 ½ | oz. | Beets, peeled. 1½ |
| 1½ | oz. | Hot bacon-mustard vinaigrette |
| 1 | each | Egg, whole, hard-boiled,peeled, quartered |
Equipment
- Portion Scale
- Sauté Pan
- Tongs
Preparation
- 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.
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