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Roasted Beetroot Kale Salad Recipe

This recipe is for a roasted beetroot and kale salad that serves 70 people. It contains beetroot, kale, carrots, feta cheese, pumpkin seeds, yellow onions, balsamic vinegar, olive oil, corn oil, mustard, and various seasonings. The vegetables are washed, peeled or shredded, and roasted. A dressing is made by blending balsamic vinegar, mustard, and oils. The dressed vegetables are plated with onions, cheese, seeds, and carrots for serving.

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hanoodeh.mm
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34 views2 pages

Roasted Beetroot Kale Salad Recipe

This recipe is for a roasted beetroot and kale salad that serves 70 people. It contains beetroot, kale, carrots, feta cheese, pumpkin seeds, yellow onions, balsamic vinegar, olive oil, corn oil, mustard, and various seasonings. The vegetables are washed, peeled or shredded, and roasted. A dressing is made by blending balsamic vinegar, mustard, and oils. The dressed vegetables are plated with onions, cheese, seeds, and carrots for serving.

Uploaded by

hanoodeh.mm
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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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

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