- Cook Time
- Prep Time
- 4 servings ServingsServings
- 3 medium :beets
- 3 Portobello :mushroom caps
- 2 tablespoons :olive oil
- salt and pepper :to taste
- 3-1/2 oz. :mozzarella cheese (optional)
- 10 ounces :baby spinach
- 1/4 cup :picked parsley leaves
- 1/4 cup :toasted walnuts
- 2 green onions, :white part only, sliced into thin rounds
- 3/4 cup :olive oil
- 1/4 cup :balsamic vinegar
- 1/2 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.