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Beet, Ruby Queen
Wally Eberhart
Buy This at Allposters.com
La Belle Cuisine
Roasted
Beet and Portobello
Mushroom Salad
Bon Appétit
December 1995
Bon Appetit - One Year Subscription
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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