Directions

1. Wash hands thoroughly and sanitize all work surfaces and equipment. Use designated cutting boards for products being used.
2. Place the beets in a large pot and cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until fork-tender (approximately 30 minutes).
3. Drain and allow beets to cool slightly until safe to handle. While still warm, peel and discard skins.
4. Thinly slice beets and transfer to a medium mixing bowl.
5. In a small saucepan over medium-high heat, combine vinegar, water, sugar, and salt. Stir until fully dissolved and bring to a boil.
6. Pour hot pickling liquid over sliced beets. Allow to marinate for a minimum of 30 minutes.
7. Drain and reserve approximately half of the pickling liquid. Store beets and reserved liquid in a clean, covered insert and refrigerate until service.
8. In a mixing bowl, combine all dressing ingredients. Whisk until fully emulsified. Transfer to a clean container, cover, and refrigerate.
9. Prepare all remaining components (citrus, fennel, onion, feta, garnish) and store in labeled inserts under refrigeration.

For Service:

1. Drain pickled beets and arrange as the base of the plate.
2. Top with shaved fennel, red onion, citrus segments, and feta cheese.
3. Drizzle with prepared dressing.
4. Finish with mint chiffonade and a light drizzle of honey.
5. Serve immediately.