Roasted Beets & Argula with Lemon Verbena Vinaigrette
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Ingredients
- Arugula Lettuce (9 oz)
- Beets, Red - trimmed (3.5 lbs)
- Lemon Verbena Vinaigrette (4 oz)
- Pepper, Black - ground (1 ea)
- Ricotta Cheese - shaved (8 oz)
- Salt, Kosher (1 ea)
Steps
- Cook the beets (see notes).
- Let the beets cool, then skin and cut into 1/2" dice.
- Individually bag each item after it's prepped, and ship the dressing in a container.
- On site, combine the beets with the arugala and lemon verbena vinaigrette.
- Top with the ricotta salata.
Notes
To roast, wrap each beet with foil and place on a rimmed baking sheet. To steam, place in a hotel pan with a touch of orange juice. After pulling from the steamer, cover with plastic to seal in steam. Skin easily comes off with a dry towel.