Golden Beet and Strawberry Salad
 
Cook time
Total time
 
Serves: 2 servings
Ingredients
  • 2-3 medium sized golden beets
  • 1 bunch mixed greens, washed and dried
  • 1 large sweet onion, sliced thinly
  • 8 oz. mushrooms, cleaned and sliced thinly
  • 1½ tablespoons unsalted butter
  • 5-6 large strawberries, cleaned and quartered
  • 1 tablespoon dijon mustard (or some other grainy mustard)
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • blue cheese, for crumbling
Instructions
  1. First, roast your beets. Preheat your oven to 400 degrees F and wash your beets to remove any dirt. Cut off the green stems, then wrap each beet individually in tinfoil. Place the beets in the oven and roast for 25-45 minutes, depending on their size. My smaller beet took about 25 minutes, while the larger one took the full 45 minutes. They should be fork tender, like a potato, when fully cooked. After they've been roasted, allow them to cool until they can be handled, then simply peel off the skins. Cube or slice thinly, whichever you prefer, and set aside.
  2. While your beets are roasting, caramelize your onions. Heat 1 tablespoon of butter in a large pan over medium-high heat, then add in your thinly sliced onion. Turn the heat down to medium, and cook, stirring every 5-8 minutes or so, until browned and caramelized, about 25 minutes in total. Remove to a plate when finished and set aside. For your mushrooms, heat another dry pan over medium heat, and all in the sliced mushrooms in batches (I did about 3 batches). Allow the mushrooms to heat up, without stirring them, until their natural juices come out. At this point, you can add a bit of the remaining ½ tablespoon of butter, until browned, about another 3-4 minutes. Remove the mushrooms to a bowl or plate when finished (you can just put them on the same plate or bowl with the mushrooms).
  3. Now, slice your strawberries and make your dressing by whisking together the mustard, honey, and lemon juice. Taste, and add more of any of the ingredients, if you like. Toss the greens with the roasted beets, caramelized onions, mushrooms, strawberries, and a bit of crumbled blue cheese. Pour your desired amount of dressing over everything and serve.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/06/17/golden-beet-and-strawberry-salad/