My Pretty Lunch

I made a salad today with the beets from our box.

A little labor intensive, but good.

Started with a beet, three mushrooms, and a shallot.

Sliced the mushrooms and diced the beet and shallot.

Roasted the beets and shallots in olive oil, salt, pepper, and fresh thyme from my mother. Sautéed the mushrooms in butter. Shaved some Parmesan onto romaine, and lightly tossed with oil and white wine vinegar.

Nice, hearty salad. Next time I think some nuts, maybe pine nuts or walnuts. And maybe arugula instead of romaine for a little more bitter.

Beet and Mushroom Chopped Salad

  • Golden beet, diced
  • Shallot, diced
  • Salt and pepper
  • Thyme
  • Butter
  • Mushrooms
  • Romaine, chopped
  • Roast chicken breast
  • Parmesan cheese, shaved
  • Pine nuts or walnuts, roasted
  • Olive oil
  • White wine vinegar

Preheat oven to 400. Dice the beet and shallot. Toss with olive oil, salt and pepper, and thyme. Roast for 20 minutes. Slice and sauté mushrooms in butter. Set aside. Chop lettuce and shave cheese. When the beets are ready, let them cool for a few minutes. Combine all ingredients and toss. Drizzle olive oil and vinegar.

You could use goat cheese in place of parm. And make a vinaigrette instead of just oil and vinegar.

I don’t use much in the way of amounts, because I don’t usually measure or follow a recipe. Everything is to taste. Love beets! More beets. Hate walnuts, skip ’em. Something else sounds good, use it.

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