- 1 oz Marzetti® Champagne Vinaigrette
- 9 oz Picked beets, julienned
- 7 oz Carrots, julienned
- 12 oz Celery root, julienned
- 1 tbsp Chives, minced
- 14 oz Basmati rice, cooked
- 1/2 oz Watercress
- 1 Walnut crusted goat cheese
Julienne beets, carrots, celery root and mix with chives, basmati rice and Marzetti® Champagne Vinaigrette.
Press vegetable rice mixture firmly into a ramekin. Arrange watercress on a plate and then invert packed root salad.
Top with walnut crusted goat cheese and serve.
*Also recommend using a Lemon Vinaigrette