Beet Salad with Mushrooms, Goat Cheese and Arugula
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.
- 12 oz. king trumpet mushrooms, cut lengthwise into 1/4-inch
- 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
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.