May 06, 2020
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.
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
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.
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.
December 02, 2022