How To Make Shukhi – Warm Beetroot & Mushroom Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 4 medium-sized beetroots, peeled and cut into wedges
- 200g mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups arugula
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Chopped fresh parsley for garnish
Instructions
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Preheat the oven to 400°F (200°C). Toss the beetroot wedges with 1 tablespoon of olive oil, minced garlic, dried thyme, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender.
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Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-6 minutes. Season with salt and pepper.
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In a small bowl, whisk together the balsamic vinegar and honey.
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In a large mixing bowl, combine the roasted beetroot, sautéed mushrooms, arugula, and crumbled feta cheese. Drizzle the balsamic vinegar and honey dressing over the salad and toss gently to coat.
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Serve the warm beetroot and mushroom salad garnished with chopped fresh parsley.
Nutrition
- Calories : 180kcal
- Total Fat : 10g
- Saturated Fat : 3g
- Cholesterol : 10mg
- Sodium : 180mg
- Total Carbohydrates : 20g
- Dietary Fiber : 5g
- Sugar : 12g
- Protein : 6g
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