Yield: 24 servings. SOY-WHITE TRUFFLE OIL VINAIGRETTE: 3⁄4 cup Kikkoman Soy Sauce 1⁄3 cup lemon juice 3 Tbsp. balsamic vinegar 3 Tbsp. white truffle oil 1 1⁄2 cups olive oil as needed, salt and black pepperROASTED BEETS: 9 lb. baby beets, tops trimmed 3 cups water 3⁄4 cup olive oil 1⁄4 cup salt * * * 1 lb., 8 oz. watercress, picked and washed 6 oz. shallots, finely diced as needed, salt and black pepper 3 lb. fresh goat cheese For soy-white truffle vinaigrette: In bowl, whisk together soy ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.