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Roasted Beet and Portobello
Mushroom Salad

 
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Roasted Beet and Portobello
Mushroom Salad
Bon Appétit December 1995

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1/2 cup fresh basil leaves
1/2 cup vegetable oil
1/3 cup walnut oil
1/4 cup Sherry wine vinegar
3 large beets, peeled, each cut into 8 wedges
2 large portobello mushrooms, stemmed
1/2 cup thinly sliced fresh basil
8 cups mixed baby greens
4 ounces soft fresh goat cheese
(such as Montrachet), crumbled
1/2 cup chopped walnuts, toasted

Combine 1/2 cup basil leaves and 1/4 cup vegetable oil in blender and
purée until almost smooth. Add walnut oil and vinegar and blend well. Transfer to medium bowl. Season with salt and pepper. (Can be pre-
pared 1 day ahead. Chill. Bring to room temperature before using.)
Preheat oven to 350 degrees  F. Heat remaining 1/4 cup vegetable oil in
heavy medium ovenproof skillet over medium-high heat. Add beets and
stir to coat.  Place mushrooms in medium baking dish. Pour 1/4 cup
vinaigrette over. Turn to coat. Transfer skillet and baking dish to oven.
Bake mushrooms until tender, about 25 minutes. Remove mushrooms
from oven. Tent with foil to keep warm. Continue roasting beets until
tender, stirring occasionally, about 20 minutes. Remove beets from oven.
Mix 1/2 cup sliced basil into beets. Cut each mushroom into 8 wedges.
Season beets and mushrooms with salt and pepper. Place greens in large
bowl and toss with remaining vinaigrette to coat.  Divide among 4 plates. Sprinkle with goat cheese and half of walnuts. Divide beets and mush-
rooms among salads. Sprinkle with remaining walnuts and serve.
Serves 4.
 

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