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Ingredients
- 12 oz. mushrooms
- Salt
- Pepper
- 10 tbsp olive oil
- 24 baby beets
- 1 shallot
- 2 tbsp sherry vinegar
- 1 tsp dijon mustard
- 5 oz arugula
- 2 oz goat cheese
Preparation
Step 1
Preheat oven to 450 degrees F. Cut 12 oz. mushrooms into 1/2" slices. Toss with salt, pepper and 2 tbsp olive oil. Place onto baking sheet. Toss beets with salt, pepper and 2 tbsp oil. Wrap beets in foil; place on baking sheet. Roast mushrooms until softened, about 15 mins. Roast beets until tender, about 30 mins. Peel and halve beets. In a small bowl whisk together minced shallot, sherry vinegar, dijon mustard, 6 tbsp oil, salt and pepper. In a large bowl, toss mushrooms, beets and 5 oz. arugula with vinaigrette and goat cheese.