Recipe

Recipe name Roasted beetroot and Kale salad

Category Salad
Pax / Preparation 70
Source RACA

Ingredients:

Weight (Grams) or Volume (Liters) Unit Ingredient

Initial Ending Used
Weight / Weight /
Volume Volume
8 Kg Beetroot
2 Kg Kale
1.5 Kg Carrots
500 G Feta cheese
250 G Pumpkin seeds
250 G Yellow onions

Dressing
250 Ml Balsamic
150 Ml Olive oil
750 Ml Corn oil
100 G Mustard
X X Seasoning

Brine for onion pickling

750 Ml Water
50 Ml Vinegar
50 G Sugar
100 G Salt
3 G Pepper corn
10 unit Bay leaf

Pre- preparation:
 Wash all vegetables well and drain
 Peel carrots and cut into into thin half circles
 Roast beets in oven for 40 minutes at 180c for 40 minutes
 Take off the thick part of the Kale stem and shred into pieces by hand
 Crumble the feta cheese by hand into small crumbles and save for salad garnish
 Peel and cut onions into julienne and add to simmering brine solution
 Collect dressing MEP
Preparation:
 Cook the onion in brine for 15 minutes, then discard brine and drain the onion for salad garnish later.
 Drizzle carrots with olive oil and seasoning and roast in oven at 175c for 10 minutes (do not over roast and try to keep the
crunch)
 Cut beet ends and peel, then cut into bite-size cubes
 In blender, add balsamic vinegar and mustard first, then while it is on add the oil slowly (not all at one) in order to
emulsify, TAAT

For service: lightly dress beets and kale with the dressing, the add the onions, cheese, seeds and carrots on top