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April 13, 2023 RA ForLife Recipes

Waste Not Shaker Salad

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Course: Salad
Servings: 4

Ingredients

  • 1 cup Golden Beets, roasted
  • 1 cup Beet Greens, sliced
  • 4 oz Broccoli Stems, peeled, diced, blanched
  • 6 oz Ruby Red Grapefruit, sections
  • 1 cup Radicchio, sliced
  • 1 cup Baby Spinach
  • 1/2 cup Quinoa, dry
  • 3 oz Feta Cheese, crumbled

Vinaigrette

  • 2 Tsp Shallots, minced
  • 2 tsp Dijon Mustard
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper, ground
  • 1 tsp Parsley, chopped
  • 1 tsp Tarragon, chopped
  • 1 tsp Mint, chopped
  • 1 ea Lemon

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

  • Roast the whole beets: Preheat oven to 375°F. Cut the stems off the beets and reserve the greens. Roast in the oven for about 40 minutes.
    Julienne the beet greens and radicchio. Reserve.
    1 cup Golden Beets, roasted, 1 cup Beet Greens, sliced, 1 cup Radicchio, sliced
  • Peel or cut outer stem off of broccoli stem to make a squared of rectangle, then 1/4 inch dice. Steam or blanch for 1-2 minutes (broccoli should still be crunchy). Shock in cold water. Drain and reserve.
    4 oz Broccoli Stems, peeled, diced, blanched
  • Slice the top and bottom skin off of the grapefruit. Peel the outer skin off with a knife. Turn on its side and cut into thin slices. Cut each slice into 4 quarters. Reserve.
    6 oz Ruby Red Grapefruit, sections
  • Rinse the quinoa well in cold water in a fine mesh strainer. Shake off as much water as possible. In a small saute pan over high heat, toast quinoa like popcorn but with no fat. Keep moving the pan on the burner. You will see and hear it pop. Cook for 5-6 minutes, or until mostly popped. Reserve.
    1/2 cup Quinoa, dry
  • To make the vinaigrette, combine the following ingredients: minced shallot, Dijon, fresh herbs, salt, pepper, fresh lemon juice, extra virgin olive oil.
    2 Tsp Shallots, minced, 2 tsp Dijon Mustard, 1/4 tsp Salt, 1/4 tsp Black Pepper, ground, 1 tsp Parsley, chopped, 1 tsp Tarragon, chopped, 1 tsp Mint, chopped, 1 ea Lemon, 1/2 cup Extra Virgin Olive Oil
  • Build the salad in a 16 oz. mason jar: (amounts for each salad): 1.5 cups greens, 1/4 cup broccoli stem, 1/4 cup beets, 8 ea. grapefruit quarters, 2 tbsp. feta cheese, 2 tbsp. quinoa crunch, 2 tbsp. vinaigrette. Place lid on jar, shake and enjoy!
    1 cup Baby Spinach, 3 oz Feta Cheese, crumbled

Nutrition

Serving: 8.5oa | Calories: 440kcal | Carbohydrates: 28g | Protein: 10g | Fat: 34g | Saturated Fat: 7g | Sodium: 480mg | Fiber: 4g
Tried this recipe?Mention @restaurant_associates or tag #raforlife!

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