Fresh n' Gold Beets Salad
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- Prep
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- Total
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- Serving
Ingredients
- 4 C Frisee
- 3 oz Roasted Golden Beets (sub recipe)
- 3 oz Roasted Red Beets (sub recipe)
- 1.5 oz Candy Cane Beets
- 1 oz Lemon Thyme Vinaigrette
- 1/2 an Avacado (small diced)
- 2 Tbsp Montchevre Goat Cheese Crumbles
- 1/2 Tbsp Toasted Panko Breadcrumbs
- Lemon Thyme Vinaigrette:
- 2 oz Lemon Juice
- 0.5 oz White Wine Vinegar
- 1 tsp Kosher Salt
- 1/4 tsp Fresh Cracked Black Pepper
- 1/2 Tbsp Dijon Mustard
- 1 tsp Honey
- 2 oz Vegetable Oil
- 2.25 oz Extra Virgin Olice Oil
- 1 tsp Minced Fresh Thyme
Directions
- Using a knife and cutting board cut the end core piece off of the frisee and wash frisee leaves under cold water.
- Spin frisee in a salad spinner until all water is removed and lettuce is dry.
- Prepare frisee in a clean mixing bowl and add golden and red beets.
- Gently toss frisee and beets in lemon thyme vinaigrette, until all components are evenly coated.
- Garnish salad with diced avocado, goat cheese crumbles, and toasted breadcrumbs.
- Lemon Thyme Vinaigrette:
- Combine all ingredients into a non-reactive glass container and shake vigourously until all components are blended together and fully combined.
- Label and date and place in walk-in cooler until ready for use.
- Roasted Golden Beets:
- Roast beets in a half hotel pan coated in 1 tbsp(s) of olive oil and 1 tsp(s) of salt and bake at 350° for 1 hour or until beets are piercable with a knife.
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