Beet and Root Vegetable Salad

Beet and Root Vegetable Salad
Yield:
1-1/2 gal. (6 L) or 24 servings, 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
red beets, roasted, quartered 2 lb. [1.25 kg] 1-1/2 qt. [1.5 L]
red onions, thinly sliced 9 oz. [280 g] 3 cups [750 mL]
mixed parsnips and carrots, chopped, sauteed 9 oz. [280 g] 1-1/2 cups [375 mL]
yellow peppers, chopped 9 oz. [280 g] 1-1/2 cups [375 mL]
roasted red peppers, chopped 9 oz. [280 g] 1-1/2 cups [375 mL]
mixed red and yellow pear tomatoes, halved 15 oz. [470 g] 3 cups [750 mL]
candied walnuts, coarsely chopped 7-1/2 oz. [220 g] 2 cups [500 mL]
yellow lentils, cooked 9 oz. [280 g] 1-1/2 cups [375 mL]
fennel, sliced, braised 9 oz. [280 g] 1-1/2 cups [375 mL]
goat cheese, softened 4-1/2 oz. [140 g] -
fresh parsley, chopped - 1/3 cup [75 mL]
ground black pepper - 3/4 tsp. [3 mL]
Kraft Roasted Red Pepper with Parmesan Dressing 12 oz. [375 g] 1-1/2 cups [375 mL]
micro greens 2-1/2 oz. [75 g] 3 cups [750 mL]
red beets, roasted, quartered 6 oz. [175 g] 1 cup [250 mL]
red onions, thinly sliced 1-1/2 oz. [45 g] 1/2 cup [125 mL]
mixed parsnips and carrots, chopped, sauteed 1-1/2 oz. [45 g] 1/4 cup [50 mL]
yellow peppers, chopped 1-1/2 oz. [45 g] 1/4 cup [50 mL]
roasted red peppers, chopped 1-1/2 oz. [45 g] 1/4 cup [50 mL]
mixed red and yellow pear tomatoes, halved 2-1/2 oz. [75 g] 1/2 cup [125 mL]
candied walnuts, coarsely chopped 1-1/4 oz. [35 g] 1/3 cup [75 mL]
yellow lentils, cooked 1-1/2 oz. [45 g] 1/4 cup [50 mL]
fennel, sliced, braised 1-1/2 oz. [45 g] 1/4 cup [50 mL]
goat cheese, softened 3/4 oz. [25 g] -
fresh parsley, chopped - 1 Tbsp. [15 mL]
ground black pepper - 1/8 tsp.
Kraft Roasted Red Pepper with Parmesan Dressing 2 oz. [60 g] 1/4 cup [50 mL]
micro greens - 1/2 cup [125 mL]

Directions

Combine vegetables, tomatoes, walnuts, lentils and fennel in large bowl.

Add goat cheese, parsley and black pepper; mix lightly. Add dressing; toss to coat.

For each serving: Place 1 cup (250 mL) of the vegetable mixture on serving plate; top with 2 Tbsp. (30 mL) of the greens.

Kraft Kitchens Tips

Special Extra
Garnish each serving with a light sprinkling of additional candied walnuts.

556868 : 98347