Roasted Beet and Grapefruit Fennel Salad Recipe


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Roasted Beet and Grapefruit Fennel Salad with Crumbled Feta, Toasted Walnuts, and a Pink Peppercorn Vinaigrette

Level

Low

Shular’s Advice

If time is of the essenceā€¦feel free to peel and thinly slice the beets for a fresh and light approach to this wonderful creation. Once beets are peeled and thinly sliced; place into the vinaigrette for 5-mins for an incredible infusion of ingredients and a depth of taste that will pop with amazing flavor with each bit.

Ingredients

Roasted Beet & Grapefruit Fennel Salad

2 ea grapefruit (segmented)
4 oz red radish (sliced)
6 oz carrots (sliced)
4 oz green beans
6 oz cherry tomatoes (halved)
6 oz asparagus (peeled)
8 oz spring mix
4 oz zuchinni (sliced)
4 oz fennel (sliced)
1/2 oz garlic (minced)
4 oz extra virgin olive oil
TT salt & pepper

Pink Peppercorn Vinaigrette

2 oz pink peppercorn (crushed)
1 T Dijon mustard
1/2 oz garlic (minced)
6 oz white vinegar (champagne)
8 oz extra virgin olive oil
1 oz parsley (chopped)

Directions

Roasted Beet & Grapefruit Fennel Salad

  1. In a stainless steel bowl, combine all ingredients together.

  2. Season salad mixture with salt and white pepper.

  3. Keep chilled until time of service.

Pink Peppercorn Vinaigrette

  1. In a stainless steel bowl, whisk all ingredients together until emulsified.

  2. Add just seasoning and store in cooler until time of service.

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Jonnetta Patton
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