Recipes Salads Green Salads Beet Salad with Mushrooms, Goat Cheese and Arugula

Beet Salad with Mushrooms, Goat Cheese and Arugula

Beet Salad with Mushrooms, Goat Cheese and Arugula is rated 5.0 out of 5 by 1.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6

For added texture, top this salad with garlic chips, which are easy to make: Place 1/4 cup thinly sliced garlic and 1/2 cup olive oil in a small sauté pan. Set over medium heat and cook, stirring occasionally, until the garlic is golden and crisp, about 10 minutes. Using a skimmer, transfer the garlic chips to a paper towel-lined plate and season with salt. If desired, reserve the garlic-flavored olive oil to use in salad dressings or cooking.

Ingredients:

  • 12 oz. king trumpet mushrooms, cut lengthwise into 1/4-inch
      slices
  • Kosher salt and freshly ground pepper, to taste
  • 10 Tbs. olive oil
  • 24 baby beets in assorted colors, greens trimmed and reserved
      for another use
  • 1 large shallot, minced
  • 3 Tbs. sherry vinegar
  • 1 tsp. Dijon mustard
  • 5 oz. arugula
  • 2 os. goat cheese, crumbled

Directions:

Preheat an oven to 450°F.

In a bowl, toss the mushrooms with salt, pepper and 2 Tbs. of the olive oil. Transfer to a baking sheet. In a bowl, toss the beets with salt, pepper and 2 Tbs. of the olive oil. Wrap the beets in a large piece of aluminum foil and place on a baking sheet. Roast the mushrooms until browned and softened, about 15 minutes. Roast the beets until tender when pierced with a knife, about 30 minutes. Remove from the oven. When the beets are cool enough to handle, peel them and cut in half.

In a small bowl, whisk together the shallot, vinegar and mustard. Slowly whisk in the remaining 6 Tbs. olive oil, and season the vinaigrette with salt and pepper.

In a large bowl, toss the mushrooms, beets and arugula with the vinaigrette. Top with the goat cheese and serve immediately. Serves 6.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Delicious!!! What a hit this salad was! It is now on our "keepers" list. Light, colorful, and so tasty with the goat cheese blending into the greens. I used two cans of beets and cut them into 3/4" cubes as fresh ones were not in season. Also, I broke up garlic bagel chips to offer as a topping and they worked beautifully. The dressing is light and flavorful and is a perfect match for this salad!
Date published: 2013-03-24
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