Beet and Mushroom Salad

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

Balsamic Dressing

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!


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