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Beet, Ruby Queen
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La Belle Cuisine
Beet and Portobello
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cup fresh basil leaves
cup vegetable oil
cup walnut oil
cup Sherry wine vinegar
large beets, peeled, each cut into 8 wedges
large portobello mushrooms, stemmed
cup thinly sliced fresh basil
cups mixed baby greens
ounces soft fresh goat cheese
(such as Montrachet), crumbled
cup chopped walnuts, toasted
1/2 cup basil leaves and 1/4 cup vegetable oil in blender and
almost smooth. Add walnut oil
and vinegar and blend well.
to medium bowl. Season with
salt and pepper. (Can be
pared 1 day ahead. Chill. Bring to room temperature before using.)
oven to 350 degrees F. Heat
remaining 1/4 cup vegetable oil in
heavy medium ovenproof skillet over
medium-high heat. Add beets
stir to coat. Place
mushrooms in medium baking dish. Pour
vinaigrette over. Turn
to coat. Transfer skillet and baking dish to oven.
Bake mushrooms until tender, about 25 minutes.
from oven. Tent
with foil to keep warm. Continue
roasting beets until
tender, stirring occasionally, about 20 minutes. Remove beets from oven.
1/2 cup sliced basil into beets. Cut
each mushroom into 8 wedges.
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.
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