Beet Salad
| Portion/Serving: | 1 |
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Notes
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Ingredients
| 1 | oz. | Arugula |
| 3 | ea. | Endive, julienne |
| 3 | ea. | Endive, cut in half |
| 8 | ea. | Golden Beets, medium rough cut |
| 8 | ea. | Red Beets, medium rough cut |
| 2 | ea. | Sliced Beets (candy stripe, red, golden) |
| ½ | oz. | Crumbled Bleu Cheese |
| 3 | ea. | Orange Supreme |
| ½ | oz. | Candied Pecans |
| 1½ | oz. | Sherry Vinaigrette |
Preparation
- In a small mixing bowl toss arugula, julienned endive, and dressing until well coated
- Distribute an even layer onto glass plate
- Next, garnish with red beets, golden beets, and placing endive in salad to attain height
- Finish by garnishing the plate in the following order; cheese, pecans, orange, sliced beets
- Serve
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