Beet Salad With Mushrooms, Goat Cheese And Arugula
This vibrant and flavorful salad is a celebration of earthy king trumpet mushrooms and tender roasted baby beets, tossed in a tangy sherry vinaigrette. Topped with peppery arugula and creamy goat cheese, this dish is a delightful combination of textures and tastes that is sure to impress your guests.
— Constant Cookbook
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
Instructions
- 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
Yield
Serves 6.
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