Prepare the roasted beets, 10 lbs. each red and yellow using this recipe.
Marinate diced beets medium dice, the marinate as follows:
Yellow Beets
10# raw – 6# cooked and peeled.
Add .75 oz. salt and pepper mix, 5 oz. champagne vinegar, and .5 oz. sugar.
Red Beets
10# raw = 4# 12 oz. cooked and peeled
add .5 oz. salt and pepper mix, 4 oz. sherry wine vinegar, and .5 oz. sugar
Toss to mix, then transfer to a storage container.
To make the salad:
Prepare kits with 6 oz. yellow beets and 4.75 oz. red. Add 1.5 oz. house vinaigrette and 1 oz. champagne vinegar. Toss to mix well. To serve, add 3/4 oz. arugula and toss. Add 1.5 oz. goat cheese and toss.
This is four portions.
