Comegys Cooking Crew: Beet Salad 3/16/15

The black team had two recipes to create this week, shakshuka along with a watermelon radish and clementine salad. Unfortunately we couldn’t find watermelon radishes at the farmers market, so we substituted gold and purple beets. Here’s how we made the salad:

First, we need to break the recipe into steps and sign up for individual roles so all the young chefs get to participate:

Our ingredients for the salad included bibb lettuce, gold and purple beets, clementines, olive oil, rice vinegar, dijon mustard, honey, salt, and pepper.

Step 1, peel the beets. Then we sliced them into thin pieces.

Next, tear the lettuce into bite size pieces and separate the clementines into segments.

These are great jobs for our 1st grade chefs.

We combined the dressing ingredients and poured it over the beets to let them marinade before service.

Of course we cleaned up together.

We served the beets alongside the shakshuka.