Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Three-Beet Roquefort Salad Tower

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Steamed, peeled red beet, cut in 2 round slices 3 i

Method

Procedure

Finishing

  1. Toss the red beet slices with a little vinaigrette.
  2. Toss the yellow beet slice with a little vinaigrette.

Plating

  1. Pipe a dot of roquefort mousse in the center of a cool 10-in. (25-cm) plate and place a phy