Red Beet, Spinach & Mushroom Salad
Summer is coming to an end, but there’s still some time to catch up with your chilled salads — not just greens, but reds as well. That’s right, red beets! Whether as a prelude to your main course, or as THE main course, you”ll find this recipe refreshing and filling at the same time. While you’re enjoying your colorful salad, here’s a trivia question: what countries have flags that bear the three colors of red, green and white?
1 can (8 oz), sliced red beets, drained
2 cups, baby spinach
1 package (150 g), Enoki mushrooms
1/4 cup, glazed walnut pieces
1/3 cup crumbled goat cheese
1/4 cup white vinegar
1/2 cup Olive oil
1/2 cup lemon juice
2 tbsps brown sugar
Chill the beets, spinach and mushrooms in the refrigerator for at least 2 hours or longer. Prepare the dressing by mixing vinegar, Olive oil, sugar and lemon juice in a bowl. Set aside. Cut and discard the bottom part of the mushrooms. In a each salad bowl serving, place desired amount of spinach, Enoki mushrooms and beets. Pour dressing over the vegetables. Top with walnut pieces and goat cheese.