Photo: Anna Pelzer
Beet Salad with Mushrooms, Goat Cheese and Arugula
11 ingredients
Serves 6.
openrecipes
For added texture, top this salad with garlic chips, which are easy to make: Place 1/4 cup thinly sliced garlic and 1/2 cup olive oil in a small sauté pan. Set over medium heat and cook, stirring occasionally, until the garlic is golden and crisp, about 10 minutes. Using a skimmer, transfer the garlic chips to a paper towel-lined plate and season with salt. If desired, reserve the garlic-flavored olive oil to use in salad dressings or cooking.
Estimated Nutrition (whole recipe, rough)
321
Calories
11g
Protein
23g
Fat
16g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Beet | 1/2 cup (85g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 oz. king trumpet mushrooms, cut lengthwise into 1/4-inch
- slices
- Kosher salt and freshly ground pepper, to taste
- 10 Tbs. olive oil
- 24 baby beets in assorted colors, greens trimmed and reserved
- for another use
- 1 large shallot, minced
- 3 Tbs. sherry vinegar
- 1 tsp. Dijon mustard
- 5 oz. arugula
- 2 os. goat cheese, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes