Menu Ideas

Chilled Marinated Beet & Feta Lentil Penne Bowl

Lentil Penne served in a tangy beet dressing, topped with crunchy pecans and crumbly feta cheese.

Yield: 21, 8-oz servings

INSTRUCTIONS

  • 1. Prepare penne according to package directions.
  • 2. Drain and place in a 4” plastic hotel pan and cover with cold water by several inches.
  • 3. Add vegetable oil and 1 ¼ gallon of ice. Stir to combine. Once pasta is cool, drain and reserve for service at 40° F.
  • 4. In a 3-quart Vitamix or large blender combine 4 cups of diced beets, white wine vinegar, Dijon mustard, granulated sugar, honey, salt, and extra virgin olive oil. Blend until smooth. Store covered at 40° F.
  • 5. Combine chilled prepared pasta with beet dressing. Fold in remaining 3 cups of chopped beets, feta cheese, candied pecans, chives, and kale. Hold at 40° F for service.

NUTRITIONAL INFORMATION

Serving Size 227 GM

Amount Per Serving
Calories 440 Calories from Fat 0
% Daily Value*
Total Fat 7g 10%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 570mg 24%
Total Carbohydrate 73g 24%
Dietary Fiber 7g 0%
Sugars 28g
Protein 23g
Calcium 10%
Iron 35%
Vitamin A 2%
Vitamin C 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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