Barbabietole Salad
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Notes
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Ingredients
| 20 | lbs. | Gold beets (½" diced) |
| 20 | lbs. | Chioggia beets (½" diced) |
| 10 | ea. | Shaved Fennel (Keep in water) |
| 6 | ea. | Shaved radicchio |
| 5 | lbs. | Blanched haricot verts (Green beans) |
| 10 | ea. | Avocado (½" diced) |
| 1 | lb. | Crumbled Roquefort cheese |
| 1 | c. | Small chive rings |
| 1 | qt. | Chive oil |
| 3 | qts. | Roquefort vinaigrette |
Preparation
- In a medium size bowl mix 2 ounces of gold beets, 2 ounces of chioggia beets, 6 each shaved fennel, 6 each shaved radicchio, 10 each haricot vert, ¼ of avocado. Add 1½ ounces Roquefort vinaigrette, salt, pepper.
- Place it on plate and finish it with chives, crumbled roquefort
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