Roasted Beet and Shrimp Salad
Roasted Beet and Shrimp Salad
Directions
- Combine shrimp, beets, tomatoes, basil, oregano, mozzarella, sea salt, ground black pepper and olive oil.
- Place on chilled plate then drizzle with Piancone balsamic glaze and serve.
Ingredients
- 1 tsp Peak Fresh Produce® Basil, chopped
- 1/8 tsp Delectables black pepper, ground
- 1 cup Piancone Ciliegine mozzarella
- 1/2 beet(s), golden, boiled and peeled
- 3 tbsp Piancone® Oil, Olive, Extra Virgin
- 1/2 tsp Peak Fresh Produce® Oregano, chopped
- 2 tbsp Piancone® Balsamic Glaze
- 1/2 beet(s), red, roasted and peeled
- 1/8 tsp Delectables sea salt
- 6 each Empires Treasure 16/20 tail on shrimp , peeled, deveined
- 1/4 cup Peak Fresh Produce® Tomato(es), Grape, sliced
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
