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1 medium red beet
1 medium golden beet
12 oz gourmet mix or shitake mushrooms (in this particular salad I used Gourmet mushrooms mix – different types of clamshells and trumpets mushroom.)
1/2 fennel bulb
1/2 Bosc pear
1/3 cup of roughly chopped pecans or walnuts
Baby arugula
2 tablespoon tarragon vinegar
5-6 tablespoon olive oil for dressing
2 tablespoon olive oil for sauteing mushrooms
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

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Roasted beets mushrooms and fennel salad

  • Medium


This is delicious salad, full of earthy flavors from mushrooms, sweetness of the roasted beets and pear is balanced with fennel and dressing. It is a meal in one plate and what a meal it is!



Wrap beets in the aluminum foil and roast them in the oven for about
45 minutes, or until soft when pricked with the tip of the knife. Let
them cool, then peel and slice.


Arrange arugula leaves on the platter. Add beets slices. Cut pear in
half, remove core and slice one half across. Peel and half fennel
bulb, slice one half and arrange on the salad.


Saute mushrooms with some olive oil until golden, sprinkle with black
pepper and kosher salt. Add warm mushrooms to the salad.


Sprinkle salad with nuts.


To make dressing whisk vinegar with olive oil, salt and pepper and
pour over the salad. Enjoy!


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