Name: Fadi’s Mediterranean Grill - Memorials Beetroot Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 3 lbs raw red beetroots; 1 lbs carrots; 1 unit fennel bulb; 1 unit red onion; 10 cups mixed salad greens (arugula, baby spinach, or mixed leaf); 0.5 cups extra-virgin olive oil; 0.25 cups apple cider vinegar; 2 tbs Dijon mustard; 2 tbs honey or maple syrup; 1 tbs fresh lemon juice; 2 tsp sea salt; 1 tsp black pepper; 8 oz goat cheese or feta, crumbled (optional); 1 cups toasted walnuts or pecans, chopped (optional); 0.5 cups fresh parsley or dill, chopped; 2 tbs olive oil (for tossing); 1 tbs fresh thyme or rosemary (optional); 10 unit resealable containers (approx. 10, 1-1.5 cup capacity each); 10 unit small dressing cups with lids

Method

Beetroot Salad Base (for group package, ~10 servings)

Prepare beets

If using raw beets shredded: Trim beet greens close to the root and scrub beets under running water to remove dirt. Peel if desired. Using a box grater or food processor with a shredding disc, shred beets into a large bowl. If using roasted beets: see Roasted Beet Option below.

Prepare other vegetables

Peel and shred carrots, thinly slice fennel bulb (reserve fronds for garnish), and thinly slice red onion. Add all prepared vegetables to the bowl with the shredded beets and toss to combine. Refrigerate if not assembling immediately.

Portion mixed salad greens separately into serving containers if you prefer to keep greens from wilting. For a composed salad, layer a cup of mixed greens into each container and top with about 3/4 cup of the beet/carrot/fennel mixture per serving.

Dressing & Finish

Make vinaigrette

In a bowl or jar, combine apple cider vinegar, Dijon mustard, honey (or maple syrup), lemon juice, sea salt and black pepper. Whisk or shake to combine. Gradually stream in the 1/2 cup olive oil while whisking to emulsify. Taste and adjust seasoning - add more salt, pepper or honey as desired.

Assemble and finish

If using crumbled cheese and toasted nuts: sprinkle about 0.75 oz (a small handful) of cheese and 1-2 tablespoons of nuts into each serving container. Add roughly 1 tablespoon chopped parsley or dill per container for freshness. Place dressing into small dressing cups (about 2 tablespoons per serving) and seal.

Roasted Beet Option (if preferring roasted beets)

Preheat oven to 400°F (200°C). Scrub beets, trim greens, and wrap each beet in foil after drizzling with a little olive oil and sprinkling with salt and pepper and optional herbs. Roast on a baking sheet for 45–60 minutes until tender when pierced with a knife. Let cool, peel (skins should slip off), and cut into 1/2-inch cubes. Toss roasted cubes with 2 tablespoons olive oil and return to cooling tray before combining with other salad elements. Use about 3 cups of roasted beet cubes for the recipe quantities above.

Packaging / Serving (office group pack)

Portion: For each of the 10 containers, place the greens (if using) then top with 3/4 cup beet/carrot/fennel mixture or 1 cup if using roasted cubes. Add cheese and nuts if using. Seal dressing cups and place them on top or in a separate box for delivery. Keep chilled (below 40°F / 4°C) and deliver with cold packs. Provide simple reheating instruction if offering roasted beets warm: reheat roasted beets in an oven at 350°F (175°C) for 8–10 minutes or microwave covered for 60–90 seconds before assembling with greens.

Storage: Prepared salad (without dressing) will keep refrigerated for 2–3 days. Store dressing separately and add just before serving to avoid sogginess.