Wilted Beet Salad, Large

Shelf Life: N/A
Portion/Serving: 1 each
Revision Date: Feb 26, 2017
Add Ons: Grilled chicken, salmon or steak
Availability: Ala Carte, IRD

All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.


oz. Baby spinach
oz. Roasted beets
oz. Bacon-mustard vinaigrette
2 ea. Egg, whole, hardboiled, peeled, quartered
1 oz. Goat cheese, fresh, crumbles


  • Portion Scale
  • Sauté Pan
  • Tongs


  1. Place the vinaigrette in the sauté pan and place over medium-low heat until melted and hot, swirling every so ofter, 2 minutes.                              
  2. Place the spinach in the service bowl and evenly top with remaining ingredients in following order:
    • roasted beets
    • hardboiled egg quarters
    • goat cheese crumbles
  3. Pour the hot bacon-mustard dressing evenly over the top of the composed salad. Serve immediately.
  • *Add optional appropriately heated protein of guest's choice to salad as shown in photos.