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  • Fall Scoop

Beet & Goat Cheese Salad

Beet & Goat Cheese Salad

Ingredients

  • 2 oz.
    Monarch® Raspberry Vinaigrette
  • ½ oz.
    Monarch Walnut Halves and Pieces
  • 1 oz.
    Fennel Bulbs, shaved
  • 1 oz.
    Rykoff Sexton® Green Lentils, cooked
  • 1 oz.
    Glenview Farms® Goat Cheese
  • 2 oz.
    Golden Beets
  • 2 oz.
    Red Beets
  • 4-6 slices
    Fresh Pear, sliced
  • 4-6 slices
    Cross Valley Farms® Gala Apple, sliced
  • 3 oz.
    Cross Valley Farms Organic Spring Mix

PREPARATION

  1. Roast beets until tender, cool and slice into thin wedges. Hold refrigerated until needed.
  2. Cook lentils according to recommended directions. Cool completely
  3. In a large mixing bowl, combine spring mix, beets and walnuts.
  4. Lightly toss the salad with half of the raspberry vinaigrette, and place in a bowl or on a plate.
  5. Top the salad with goat cheese and drizzle the remaining raspberry vinaigrette over the top.

By US Foods® Culinary

Team Serves: 1