A beautiful fresh salad with the colors of a winter sunset- a great way to get your students to try beets!
This is a winter school food service recipe for beets.
Cooking and prep level: Basic.
Adapted from FoodNetwork, Robin Miller
- Prep Time1 hr 15 min
- Cook Time1 hr 15 min
- Total Time2 hr 30 min
- Serving Size1/2 cup
- Energy83 cal
- HAACP Process2
For the Dressing
- ⅔ cup + 2 Tbsp Oil, olive or canola
- ⅓ cup Vinegar, white wine
- ⅔ cup + 2 Tbsp Orange Juice, fresh or from concentrate
- ½ cup Honey
- Juice of 1 Lime
- ¼ cup Lime zest, grated
For the Salad
- 14 lbs Beets, red or golden, fresh OR 2½ #10 cans Beets, diced, drained
- 15 lbs Mandarin Oranges, canned, drained
- 12 oz Walnuts, diced (can be optional, see notes)
If using fresh, local beets: Roast whole, scrubbed and trimmed beets in a covered deep pan, sealed tightly with foil in a conventional oven at 375 F for approximately 60-80 minutes until beets are just tender. Cool in the pan, slicing holes in the foil to vent.
Once beets are cooled, in gloved hands grasp beet by top (greens end) and squeeze gently. If skin (jacket) does not slide off, gently rub the skin off using gloved hands.
Chop beets into ½ inch pieces. If using golden and red beets, keep separated until combining ingredients to make the salad.
For the Dressing: In a deep bowl, combine orange juice, honey, vinegar, lime zest, and juice. Whisk in oil to incorporate. Taste for sweetness and tartness. Adjust flavor if needed.
Two to four hours prior to service, combine beets, oranges, and walnuts. Toss lightly to combine.
Add dressing, tossing to coat evenly. Allow time to marinate.
CCP: Hold salad at a minimum of 41 F until service.
Toss salad lightly just prior to service.
CCP: Hold at a minimum of 41 F through service.
Serve in ½ cup portions (#8 scoop)
If omitting walnuts in the recipe, follow these nutritional amounts:
Calories 71, sugars 11.6 g, Sodium 48.9 mg, Fat 1.6 g, Sat Fat 0, Trans Fat 0, Carbs 13.8 g, Fiber 2 g, Protein 1.5 g, Cholesterol 0.
Make it colorful!
To increase the vibrancy of the colors in the salad use golden and red beets. If your students do not like red beets, increase the number of golden beets to ¾ of the total amount needed.
- 100 servings per container
- Serving Size1/2 cup
- Amount per serving
- % Daily Value*
- Total Fat2.8 g3.59%
- Saturated Fat0 g0%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium48.9 mg2.13%
- Total Carbohydrate14 g5.09%
- Dietary Fiber2 g7.14%
- Total Sugars11.7 g
- Protein2 g4%