Shukhi – Warm Beetroot & Mushroom Salad Recipe

Shukhi – Warm Beetroot & Mushroom Salad Recipe

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!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 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


  1. 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.

  2. 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.

  3. In a small bowl, whisk together the balsamic vinegar and honey.

  4. 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.

  5. Serve the warm beetroot and mushroom salad garnished with chopped fresh parsley.


  • 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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