Roasted Beet Salad | Gordon Food Service

Ingredients

• 2 ea. Red Beets
• 1 ea. Golden Beets
• 2 Tbsp. Olive Oil
• Kosher Salt, to taste
• Black Pepper, to taste
• 1 cup Ricotta Cheese, whole milk
• 1 Orange, cut into supremes
• 5 ea. Red Onion, julienne
• 2 oz. Pistachios, shelled, crumbled
• 2 oz. Lemon Juice, fresh squeezed
• 2 oz. Lime Juice, fresh squeezed
• 1 tsp. Dijon Mustard
• 1 oz. Honey
• 4 Ice Cubes
• 2 oz. Butter, browned
• 1 Tbsp Parsley, whole leaves intact stems removed
• 1 Tbsp. Tarragon, whole leaves intact stems removed
• 3 oz. Watermelon Radish, shaved thin and quartered
• 1 cup Foothill Farms Spicy Garlic Pickle Liquid
• 1 oz. Balsamic Glaze