Wild Mushroom, Roasted Beet, and Goat Cheese Salad with Onion Purée

Name: Wild Mushroom, Roasted Beet, and Goat Cheese Salad with Onion Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams fresh chanterelle mushrooms, cleaned and trimmed; 5 cipollini onions, peeled and cut into quarters; 2 Tbsps minced fresh chives; 4 sprigs fresh sage; 59 milliliters goat cheese; 8 mediums golden beets, trimmed and scrubbed; 5 Tbsps heavy cream; 1 Zest and juice of Meyer lemon; 57 grams fresh black trumpet mushrooms, cleaned and trimmed; 57 grams fresh royal trumpet mushrooms, cleaned, trimmed, and cut into quarters; 59 milliliters olive oil; 20 English peas, shelled; 59 milliliters pumpkin seeds; 8 mediums red beets, trimmed and scrubbed; 4 servings Salt; 1 mediums shallot, minced; 2 Tbsps walnut oil

Wild Mushroom, Roasted Beet, and Goat Cheese Salad with Onion Purée might be just the side dish you are searching for. One portion of this dish contains approximately 12g of protein, 33g of fat, and a total of 488 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have chanterelle mushrooms, cipollini onions, sage, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium sauté pan over moderate heat, warm the oil.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the heavy cream, and continue to cook, stirring occasionally, about 5 minutes.

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Heavy Cream

Shallot

Onion

Salt

Transfer the onion mixture to a food processor or blender and process until smooth.

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Onion

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Food Processor

Blender

In a medium sauté pan over high heat, warm the walnut oil.

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Walnut Oil

Equipment you will use

Frying Pan

Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes.

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Mushrooms

Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.

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Mushrooms

Sage

Salt

Preheat the oven to 425°F.

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Oven

Arrange the beets in a large, deep baking dish and drizzle with the oil.

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Beet

Cooking Oil

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Baking Pan

Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters.

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Beet

Water

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Baking Pan

Aluminum Foil

Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.

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Lemon Juice

Lemon Zest

Chives

Beet

Salt

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Bowl

Preheat the oven to 375°F.

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Oven

Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.

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Pumpkin Seeds

Walnut Oil

Salt

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Baking Sheet

Fill a large bowl with ice water.

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Water

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Bowl

In a large pot of boiling salted water, blanch the peas until just tender.

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Water

Peas

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Pot

Drain, then immediately plunge the peas into the ice water to stop cooking.

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Water

Peas

Drain the peas again and pat them dry.

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Peas

In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.

Ingredients you will need

Pumpkin Seeds

Goat Cheese