RCP-125 — Beet salad, whipped goat cheese

Station: cold. Yields 4 serving. Plate cost: $2.57 per portion.

Procedure

How the line cook should execute this recipe.

Roasted beets, walnut, whipped goat cheese, mint, sherry vinaigrette.

Ingredients (4)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-goat-cheese	Chevre, soft	200	g	—
ING-nuts-walnut	Walnut	60	g	—
ING-mint	Mint	0.5	oz	—
ING-vinegar-sherry	Sherry vinegar	30	ml	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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