It seems like every restaurant I’ve been to lately has some rendition of a beet salad on their menu. So, I figured I’d create my own! The below recipe is so filling, but also has nutritional value.
1 bag Arugula
1 can Beets, Drained, Dried, and Sliced
1 pack Crimini Mushrooms (sliced)
1.5 oz container Crumbled Goat Cheese
1 tsp Olive Oil
Salt and Pepper
In a sauté pan, heat the olive oil and mushrooms over medium heat until they are warm and cooked through. Meanwhile, mix in the balsamic dressing with the arugula in a big bowl, until all leaves are coated. Salt and pepper the arugula (just a pinch of each). Place the sliced beets on top of the arugula, then the warm mushrooms. Sprinkle with the goat cheese crumbles, and enjoy!