Vegetable and Mushroom Salad

Ingredients

• 2 medium beets
• 3 tbsp olive oil
• 8 oz mushrooms
• ½ small red onion
• 1 cup cherry tomatoes
• 1 medium bell pepper
• 4 cups arugula
• ½ cup pomegranate seeds

Instructions

1. 1

   Preheat oven to 400°F. Wrap the 2 beets in foil and roast until fork-tender, about 45 minutes. Let cool, then peel and slice into wedges.

2. 2

   While beets roast, heat 1 tbsp olive oil in a skillet over medium-high. Add the 8 oz mushrooms and cook until golden and browned, about 6 minutes. Set aside.

3. 3

   Thinly slice the 1/2 small red onion and place in a small bowl with 2 tbsp olive oil and a pinch of salt. Let marinate while you prep the rest.

4. 4

   Halve the 1 cup cherry tomatoes and dice the 1 bell pepper. In a large bowl, combine the arugula, tomatoes, pepper, and marinated onion with its oil.

5. 5

   Add the roasted beets and sautéed mushrooms to the bowl. Toss gently to combine.

6. 6

   Sprinkle with the 1/2 cup pomegranate seeds and serve immediately.

Tools you’ll need

• Oven
• Skillet
• Large bowl
• Small bowl
• Knife
• Cutting board

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