Salads with an element of something warm and freshly cooked are so much more exciting than cold salads. Roasted yellow beets have a mellow sweet flavor and warm earthy mushrooms balance nicely with it and the crunchy arugula adds a peppery touch. The recipe also works well with red beets.
serves 2
ingredients
2 to 3 small roasted beets
3 tablespoons olive oil, divided
4 to 5 crimini mushrooms, sliced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon toasted pumpkin seeds
1 1/2 cups arugula
Juice of 1/2 a lemon
1 teaspoon maple syrup
Pinch of red chili powder
instructions
Peel and slice the beets and lay them around a serving plate, sprinkle with salt.
Heat two tablespoons of olive oil in a small skillet and sauté the mushrooms on both sides for 1 to 2 minutes each side. Sprinkle a pinch of salt and pepper.
Place the mushrooms on the sliced beets and sprinkle with a pinch of chili powder and pumpkin seeds.
Toss the arugula with the lemon juice, a tablespoon of olive oil, and maple syrup and place it on top of the salad just before serving.
notes & variations
To roast beets, brush in olive oil, salt and pepper and cover in foil tightly and roast in a 350°F oven for 45 minutes to an hour or until soft.
Add crumbled goat or feta cheese to the salad.
Replace the arugula with spinach or watercress.
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