Roasted Beet, watermelon, feta Salad with Harissa Vinaigrette ENTREE 8/17/23 TT (switch tempeh to q

Source

Teen Kitchen Project

Ingredients

Display units in Metric

2.5	pounds	beets
1.75	lb	arugula
.75	cups	pistachio roasted
4	lb	watermelon chopped into small bite sized pieces
3	cups	feta cheese
3.75	pounds	tempeh
DRESSING
3	cups	olive oil
1	cup	sherry vinegar
¹⁄₁₆	lb	yellow onion sliced
¹⁄₃	bunch	cilantro
2	teaspoon	Dijon mustard
16	grams	salt
3	teaspoon	harissa 50 mg sodium/tsp
1	tablespoon	powdered sugar

Read entire recipe before starting work on any of the following steps.

Preheat oven to 350℉.

Peel beets and Run through the dicer. Toss with a splash of oil to prevent sticking and 1/4 of the salt from the dressing. Put in hotel pan and cover with foil. Bake until tender about 20 minutes.

Place nuts on parchment-lined sheet pan and roast for 4-6 minutes.

Chop watermelon into bite size cubes

Place dressing ingredients except oil in cambro, with stick blender running, slowly stream in oil.

Package 1 oz of dressing per dressing cup

Top arugula with 1/4 cup beets, 1/4 cup watermelon, 2 teaspoon feta, 1 teaspoon nuts.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on any of the following steps.
Preheat oven to 350℉.
Peel beets and Run through the dicer. Toss with a splash of oil to prevent sticking and 1/4 of the salt from the dressing. Put in hotel pan and cover with foil. Bake until tender about 20 minutes.
Place nuts on parchment-lined sheet pan and roast for 4-6 minutes.
Chop watermelon into bite size cubes
Place dressing ingredients except oil in cambro, with stick blender running, slowly stream in oil.
Package 1 oz of dressing per dressing cup
Top arugula with 1/4 cup beets, 1/4 cup watermelon, 2 teaspoon feta, 1 teaspoon nuts.
Clean your work area and anything you used to complete this recipe.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.