Roasted Beet and Arugula Salad | Gordon Food Service

Ingredients

• 170 g Red Beets
• 57 g Markon Navel Oranges, peeled and sliced into supremes
• 57 g Markon Ready-Set-Serve Wild Baby Arugula
• 43 g Radicchio, trimmed with core removed and sliced
• 14 g Lemon Olive Oil Dressing, placed in a squeeze bottle
• 28 g Goat Cheese
• 28 g GFS Walnut Halves, toasted
• 1 tsp. Markon Fresh Chives, sliced 1 in. long on the bias