BEETS AND PORTOBELLO MUSHROOM
1/2 cup basil leaves
cup vegetable oil
1/3 cup walnut oil
1/4 cup sherry wine vinegar
salt and pepper to taste
1/4 cup vegetable oil
3 large fresh
2 large sliced portobello mushrooms
1/2 cupfresh basil
8 cups mixed greens
4 ounces firm goat cheese, crumbled or grated
1/2 cup chopped walnuts
Combine basil leaves with vegetable oil in a blender and puree until almost
smooth. Add walnut oil and vinegar, and blend. Season with salt and pepper. Can
be made a day ahead.
Preheat oven to 350 degrees.
Heat the oil in a
medium ovenproof skillet over medium-high heat. Add beets cut into small
wedges, and stir to coat. Place mushrooms in a medium baking dish. Pour 1/4 cup
vinaigrette over. Turn to coat.
Transfer beets and mushrooms to oven. Bake
mushrooms until tender. Remove from oven.
Tent with foil to keep warm. Stir
beets occasionally and cook until tender. Remove from oven. Mix sliced basil
Cut each mushroom into 8 wedges. Season beets and mushrooms
with salt and pepper.
Place greens in a large bowl and toss with remaining
Divide among 4 plates. Sprinkle with goat cheese and half
Divide beets and mushrooms among plates. Sprinkle with remaining
walnuts and serve.