Beet Salad with Mushrooms, Goat Cheese and Arugula

• 12 oz Mushrooms, sliced
• Kosher salt and freshly ground pepper, to taste
• 10 tbs Extra virgin olive oil
• 24 Baby beets, greens trimmed and reserved for another use
• 1 Large shallot, minced
• 3 tbs Sherry vinegar
• 1 tsp Dijon mustard
• 5 oz Arugula
• 2 oz Crumbled goat cheese

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.

Servings: 6

Nutrition Facts