Balsamic Beets and Mushroom Salad

Balsamic Beets and Mushroom Salad


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Reintroduce yourself to beets and mushrooms in this deliciously sweet and nutty salad! It's perfect for a light lunch or dinner this fall!

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 1 1/2 lb. beets
  • 3 Tbs. balsamic vinegar
  • 1 Tbs. olive oil
  • 6 C. arugula
  • 2 oz. goat cheese, crumbled
  • 2 Tbs. walnuts, chopped
  • 1 lb. mushrooms, sliced

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Remove the beet greens, clean and cover the beets in 1 in. water. Bring the water to a boil and cook for 35 to 40 minutes, or until you can pierce it easily with a fork. Cool under the cold water and remove the skins. Cool to room temperature and cut into quarters. In a saucepan, combine 3 Tbs. balsamic vinegar and 1 Tbs. oil in a saucepan and put the heat on low. Add in the prepared beets, stir to coat, and cook for 2 to 3 minutes. Season with salt and pepper and remove from heat. Allow the beets to coo completely before adding them to a salad.

Divide the greens among 4 plates and sprinkle with cheese, walnuts, and sliced mushrooms. Add the beets and drizzle the balsamic and oil from the beets on top.

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