We love to use portobellos and spinach for this salad but you can also make it with button mushrooms and arugula. Change it up with what you have.
- Cook Time
- Prep Time
- 3 medium beets
- 3 portobello mushroom caps
- 2 tablespoons olive oil
- salt and pepper to taste
- 3½ ounces mozzarella cheese (optional)
- 10 ounces baby spinach
- ¼ cup fresh parsley leaves
- ¼ cup toasted walnuts
- 2 green onions, white part only, sliced into thin rounds
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Preheat the oven to 400℉.
- Scrub the beets and place on a large sheet of foil, sprinkle with 1 tablespoon of olive oil and fold the sides up to make a sealed pouch.
- Wipe off the mushroom caps, place them on another large sheet of foil, sprinkle with 1 tablespoon of olive oil, season with salt and pepper and fold the sides up to make a sealed pouch. Place both pouches in the oven.
- Bake the mushrooms for approximately 20 minutes, or until cooked through.
- Bake the beets for approximately 45 minutes, until they are tender when pierced with a knife.
- Meanwhile, in a bowl combine the vinegar, mustard and olive oil and set aside.
- When the beets and mushrooms are fully cooked, remove from the oven. Slice the mushrooms into strips. With a knife, remove the tops of the beets, slide the skins off with your hands.
- Slice the beets and toss with the warm mushrooms and cheese, cover with foil so they stay warm until you serve them.
- In a salad bowl, toss together the spinach, walnuts, onion, parsley and dressing.
- Divide the salad onto 4 plates and top with the beet and mushroom mixture.