Beet Spread
Divide portions equally and place into service dishware or as an accompaniment to another food dish.
Servings : 25 Portions
Calories : 110kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spatula
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart or Regular Oven
Ingredients
- 2 kg Beets fresh
- ½ tsp Salt
- 100 gm Carrots fresh, diced
- 100 gm Celery fresh, diced
- 150 gm Onions fresh, diced
- 40 ml Parsley fresh, finely chopped
- 250 gm Margarine soft
Instructions
- Peel carrots, celery and onions. Cut vegetables into large dice. Blanch carrots for 5 minutes in hot water.
- Combine these vegetables in a ½ size- 2” deep production pan. Place in Multigen uncovered.
- Place unpeeled beets in a ½ size- 2” deep production pan with salt and fill the pan with 1 cm of water (just enough to cover the bottom). Cover with plastic wrap and aluminum foil. Cook in Multigen for 1 hour.
- Once cooked, remove from oven, peel with towel under cold water and cut into quarters (removing root end).
- Once all vegetables are cooked and still hot, place in food processor and blend, add margarine and blend until smooth.
- Divide portions equally and place into service dishware or as an accompaniment to another food dish.Serve Cold.
- Food Accompany: Cottage cheese or yogurt - fruit salad plate dishes
Notes
