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.