Makes 4 to 6 servings
For the salad
4 medium-size red beets
1 small red onion, halved
Olive oil, as needed
1 cup cremini mushrooms, halved
For the Lemon-Soy Vinaigrette
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon soy sauce
2 tablespoons minced fresh basil
1 clove garlic, minced
¼ teaspoon pepper, or to taste
To complete the recipe
4 to 6 radicchio leaves
4 cups stemmed baby spinach leaves
½ to ¾ cup fresh white goat cheese (chevre)
2 tablespoons toasted pine nuts
To roast the vegetables, preheat the oven to 425° F. Place the beets on a foil-lined baking sheet. Roast the beets with skin on for 45 minutes, or until they can be pierced with a fork. Refrigerate to cool.
Cut the onion in half, drizzle with a small amount of olive oil, and roast for about 10 minutes. Toss the mushrooms with olive oil; add to the pan with the onion. Continue roasting for about 5 more minutes, or until tender.
When the beets are cool, peel and cut them into ¼-inch-thick slices. Cut the onion into ½-inch dice.
To make the vinaigrette, whisk together all the ingredients in a small bowl. Taste and adjust the seasoning.
To serve, arrange the radicchio and spinach leaves on each plate. Add beet slices, mushrooms, and onion. Drizzle with the vinaigrette, top with dollops of goat cheese, and sprinkle with pine nuts.
The beets can be roasted and the dressing can be made up to 2 days in advance; cover and refrigerate. Assemble the salads just before serving.
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