Portobello Mushroom and Beet Salad

This salad is as delicious as it is beautiful!

Ingredients

1/2 cup fresh basil
1/2 cup vegetable oil
1/3 cup walnut oil
1/3 cup red wine vinegar
2 Tablespoons GOLDEN BLOSSOM HONEY
3 large beets, peeled
2 large portobello mushrooms
1 pound mixed greens
1/2 cup walnuts, chopped
1/4 cup fresh basil, thinly sliced

Directions

Combine first 5 ingredients in blender and puree. Set aside.

Add beets to boiling water and cook for 20 minutes or until tender. Allow to cool then slice into eighths.

While beets are cooking, place mushrooms in a small baking dish and bake at 350° for 20 minutes or until tender. Allow mushrooms to cool, then cut into 1/2 inch slices.

Place mixed greens in a large bowl. Add walnuts, beets, and mushrooms. Top with puree and sliced basil, toss until well coated.

Serves: 4.


golden blossom honey product