Roasted Beets and Portabella Mushroom Salad

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Beets are one of my favorite vegetables any time of the year. I love their vibrant color and sweet nutty flavor. They are an excellent source of folate, calcium, magnesium, potassium and phosphorus; they are jam-packed with nutrition all around. In Traditional Chinese Medicine, beets are renowned for their blood-building powers, something both Thad and I are in need of, according to our acupuncturists.

This salad isn’t anything wildly new or innovative, but it is healthy, delicious, easy to make and very satisfying. For me, this is a perfect lunch. It has the right amount of heartiness with the cooked beets and mushrooms to balance out the lightness of greens and slivered almonds.

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INGREDIENTS:

3 medium red beets
2 portabella mushroom caps
a few cups of baby greens of your choice (arugula, mache, mixed spring greens, baby kale, beet greens, etc.,)
goat cheese (optional)
sea salt
dijon mustard
olive oil
thick, good quality balsamic vinegar
a handful of slivered almonds
 

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To prepare:

Roast Beets at 375 degrees for 45 minutes up to 1 hour. One simple way to do this is to wash the beets, slice off the ends and then drizzle with a touch of oil and sea salt. Wrap in aluminum foil and pop in the oven. When they are ready (stab a fork into one, it should still be a little firm but not too hard), remove from oven and allow to cool. I generally put them in the fridge for a bit before slicing up for the salad. When they are cool, they are easy to slice up nicely.

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Marinate Portabellas for at least one whole hour if possible to give them time to really soak up the yummy balsamic flavor. My go-to marinade for this is just these 4 ingredients whisked together and poured over the sliced mushrooms laid out flat in a pie dish….

2 tablespoons of balsamic vinegar
4 tablespoons of olive oil
1 tablespoon dijon mustard
dash of herbamare herb salt
 
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Sautee the mushrooms in their juices on a medium-flame for 5 minutes or so. Allow to cool for just a bit before adding to the greens, sliced beets, slivered almonds and crumbled goat cheese.

To finish it all off, pour whatever marinade is left in the skillet onto the greens and maybe even drizzle a touch more balsamic vinegar over the salad.

Enjoy!

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Love Frances

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One thought on “Roasted Beets and Portabella Mushroom Salad

  1. I made this salad last year after a bit of trial and error and a LOTof beets from Silverbrook. After the second or third round, it occurred to me to waste not, want not, and add the beet greens –which are a fab source of fiber, antioxidants, and taste – a nice 2-fer. You know this girl hates to waste , after all.

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