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Honey Mustard Beet Salad w/ Feta*
50 and 100 (1 cup portions of salad) servings
Crediting:
1 cup portions of salad provides:
- ¼ cup other vegetable
- ½ cup dark green
PrimeroEdge: SR110565
Ingredients
50 Servings
| 3 qt (6.6 #s) Beet Root, Whole, Topless |
| 1 ½ teaspoons Soybean Oil |
| 50 cups (3 #s) Spinach, Baby, Washed |
| 1 cup (⅔ #s) Feta |
50 Servings - Honey Mustard Glaze
| 1 cup Apple Juice |
| ¼ cup Soybean Oil |
| ⅓ cup Honey |
| ⅛ cup Mustard, prepared |
| ¼ cup Red Wine Vinegar |
| ⅛ cup Onion Powder |
| ⅛ cup Garlic Powder |
100 Servings
| 6 qt (13.2 #s) Beet Root, Whole, Topless |
| 1 Tablespoon Soybean Oil |
| 100 cups (6 #s) Spinach, Baby, Washed |
| 2 cups (1 ⅓ #s) Feta |
100 Servings - Honey Mustard Glaze
| 2 cups Apple Juice |
| ½ cup Soybean Oil |
| ⅔ cup Honey |
| ¼ cup Mustard, prepared |
| ½ cup Red Wine Vinegar |
| ¼ cup Onion Powder |
| ¼ cup Garlic Powder |
Honey Mustard Beet Salad w/ Feta* Directions
- Wash beets well, scrubbing gently with a produce brush. Pat dry well. Do not peel. Rub each beet with ⅛ teaspoon soybean oil.
- Preheat oven to 400°F. Cover a full sheet pan with parchment paper. Distribute oiled beets evenly on pan. Roast for 25-35 minutes or until al dente. The beets are ready when able to be punctured with a paring knife and the skin is blistered. Use the back of a paring knife to scrape away skin.
- To prepare dressing: Combine apple juice, honey, mustard, and vinegar in a mixing bowl. Adding 1 teaspoon of the oil at a time, whisk until smooth.
- Dice the beets into small (¼") portions. Toss in dressing. Build salads as follows: top 1 cup spinach with ¼ cup beets (2 oz scoop) and a sprinkle (1 teaspoon) feta cheese.
Notes
Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development. (Palmyra Area School District)
*This recipe was not submitted to USDA.
This project was funded using U. S. Department of Agriculture grant funds.
This institution is an equal opportunity provider.
