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 Creamy Beet Salad
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Creamy Beet Salad

Cook vinegar and sugar in saucepan on medium heat until sugar is dissolved| stirring occasionally. Remove from heat. Place beets in half-hotel pan (or into one-fourth hotel pan for trial recipe). Pour vinegar mixture over beets; cover pan with foil.,Bake in 350ºF convection oven 50 min. to 1 hour or until beets are tender; cool. Peel beets; cut each into 4 slices. Refrigerate until ready to use.,Meanwhile| beat cream until stiff peaks form; set aside. Beat cream cheese in large bowl until creamy. Fold in half the whipped cream until well blended; fold in remaining whipped cream. Make quenelles with cream cheese mixture| using 2 Tbsp. for each. Refrigerate until ready to use.,Combine pine nuts| oil| chives and salt.,For each serving: Toss 2 cups greens with 3 Tbsp. of the pine nut mixture. Place greens around edge of salad plate; arrange 3 beet slices in center. Top with a cream cheese quenelle.
24 servings
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Ingredients

3 cups HEINZ Apple Cider Vinegar
3 cups sugar
18 each beet
3 cups heavy cream
PHILADELPHIA Original Cream Cheese
3 cups pine nuts
1-1/2 cups olive oil
6 Tbsp. fresh chives
2 Tbsp. salt
3 gal. mixed salad greens

Instructions

Preparation Steps
  • Cook vinegar and sugar in saucepan on medium heat until sugar is dissolved, stirring occasionally. Remove from heat. Place beets in half-hotel pan (or into one-fourth hotel pan for trial recipe). Pour vinegar mixture over beets; cover pan with foil.
  • Bake in 350ºF convection oven 50 min. to 1 hour or until beets are tender; cool. Peel beets; cut each into 4 slices. Refrigerate until ready to use.
  • Meanwhile, beat cream until stiff peaks form; set aside. Beat cream cheese in large bowl until creamy. Fold in half the whipped cream until well blended; fold in remaining whipped cream. Make quenelles with cream cheese mixture, using 2 Tbsp. for each. Refrigerate until ready to use.
  • Combine pine nuts, oil, chives and salt.
  • For each serving: Toss 2 cups greens with 3 Tbsp. of the pine nut mixture. Place greens around edge of salad plate; arrange 3 beet slices in center. Top with a cream cheese quenelle.
  • Make Ahead
    Beets can be cooked ahead of time. Cool, then refrigerate up to 2 days. Peel and slice just before using as directed.