Name: Mushroom & Beet Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 5 tbsp Olíva! Wild Mushroom & Sage Olive Oil, divided; 8 oz cremini mushrooms, sliced thin; 2 cups arugula; 2 tbsp Olíva! Red Apple Dark Balsamic; ½ cup fresh herbs of your choice, roughly chopped, we used parsley and cilantro; 3-5 whole, cooked beets, we used the pre-cooked packaged beets to make life easier, you can also roast your own if you have the time; 4 oz sharp cheddar, crumbed or shaved; salt & pepper

CategoryEntrees, SaladsDifficultyBeginner

Yields2 Servings

Prep Time10 minsTotal Time10 mins

5 tbsp Olíva! Wild Mushroom & Sage Olive Oil, divided

8 oz cremini mushrooms, sliced thin

2 cups arugula

2 tbsp Olíva! Red Apple Dark Balsamic

½ cup fresh herbs of your choice, roughly chopped, we used parsley and cilantro

3-5 whole, cooked beets, we used the pre-cooked packaged beets to make life easier, you can also roast your own if you have the time

4 oz sharp cheddar, crumbed or shaved

salt & pepper

In a skillet, heat 1 tbsp of the Wild Mushroom & Sage Olive Oil. Add half the mushrooms to the pan and sear on one side until brown without moving them around before flipping to the other side. Transfer the mushrooms to a dish once browned on both sides. Add 1 more tbsp of Wild Mushroom & Sage Olive Oil and repeat with the remaining mushrooms. Season with salt after removing from the pan. Set aside to cool slightly.

While the mushrooms sauté, make the vinaigrette. Combine the remaining 3 tbsp of Wild Mushroom & Sage Olive Oil with the 2 tbsp of Red Apple Dark Balsamic. Whisk until combined and season with salt & pepper.

In a large serving bowl, combine the arugula with the fresh herbs so they are evenly distributed. Add the beets, sautéed mushrooms and cheddar. Drizzle the vinaigrette over the top of the salad and serve immediately. Enjoy!