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Salads Minneapolis Star Tribune
Beets 9/17/2002


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Servings: 4

4 medium beets
1 small red onion
2 tbsp olive oil
1 cup crimini mushrooms, halved
1/2 cup goat cheese
pinch of salt and pepper


1/4 cup Dijon mustard
1/4 cup whole grain mustard
1/4 cup honey
1/2 cup extra virgin olive oil

Preheat oven to 425 degrees.

Roast beets with skin on for 45 minutes or until they are soft all the way through. Cut the onion in half, pour a small amount of olive oil over onion and roast 15 minutes. Toss the crimini mushrooms in a small amount of olive oil and roast 5-10 minutes.

When beets are done, peel and slice them 1/2" thick. Cut red onion into 1/2" dice. Combine beets, mushrooms, and onion on a cookie sheet. Add small pieces of goat cheese on top, salt & pepper to taste; bake 5 minutes or until cheese has browned.


To make dressing, combine the mustards and honey in a bowl of a food processor. On high setting, pulse the ingredients. adding olive oil slowly in a pencil-thin stream. The dressing is done when all ingredients are well emulsified together. Makes about 1 cup.

Coat the bottom of a plate with the dressing and slide the warm salad on top. Serve warm.

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