Mushroom salad with beetroot and garlic

Mushroom Salad with Beetroot and Garlic

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour and 10 minutes
Servings: 4

I invite you to discover a refreshing salad, full of flavors and vibrant colors - the mushroom salad with beetroot and garlic. This dish is not only an excellent choice for a quick and healthy meal, but also a fantastic option for holidays or gatherings with friends. With a mix of simple and natural ingredients, this recipe is sure to become a favorite! Let's see together how we can turn these ingredients into something truly special.

Recipe History

Mushroom and beetroot salads are traditional dishes in many cultures, often served as appetizers or side dishes. Beetroot, with its vibrant red hue, not only offers an attractive appearance but is also packed with antioxidants and nutrients. Mushrooms, on the other hand, are an excellent source of plant-based protein and vitamins. Together, these ingredients create a perfect balance between flavor and health.

Ingredients

- 500 g mushrooms (cultivated or wild - choose fresh for an intense flavor)
- 3 red beetroots (avoid canned beetroot for better taste)
- 3 onions (preferably red onion for a sweeter taste)
- 1 head of garlic (fresh is always best)
- 4-5 tablespoons of olive oil (choose a high-quality oil)
- Salt and pepper to taste
- 1 lemon (freshly squeezed juice will add a touch of freshness)

Necessary Utensils

- A large pot for boiling
- A baking tray (if you choose to roast the beetroot)
- A sharp knife
- A large grater or cutting board
- A frying pan
- A large mixing bowl

Step by Step

1. Preparing the mushrooms: Start by cleaning the mushrooms with a damp cloth or brush to remove dirt. Avoid washing them under water as they absorb liquid and lose flavor. Once cleaned, slice or cube them according to preference.

2. Boiling the mushrooms: Place the mushrooms in a pot of boiling salted water. Boil for 10-15 minutes until tender. After boiling, drain and let them cool.

3. Preparing the beetroot: While the mushrooms are boiling, wash the beetroot and, if you choose to roast it, wrap it in aluminum foil and place it in a preheated oven at 200 degrees Celsius for about 40-50 minutes until soft (you can check with a fork). If you choose the boiling method, place the beetroot in boiling water and cook for 30-40 minutes.

4. Peeling the beetroot: Once the beetroot is ready, let it cool, then peel off the skin. Slice the beetroot thinly or grate it on a large grater to turn it into delicious strips.

5. Preparing the onion: Slice the onion into scales or julienne, according to preference. Heat a tablespoon of oil in a frying pan over medium heat and add the onion. Sauté for 3-4 minutes until slightly translucent, without browning it too much. Remove the onion from the pan and let it drain of excess oil.

6. Assembling the salad: In a large bowl, add the beetroot, then the sautéed onion and drained mushrooms. Gently mix to combine the ingredients without breaking them.

7. Preparing the dressing: In another small bowl, mix the lemon juice, 3-4 tablespoons of olive oil, salt, pepper, and crushed garlic. Taste and adjust the seasoning to preference.

8. Finalizing the salad: Pour the dressing over the beetroot, mushroom, and onion mixture. Mix well to coat all the ingredients with the flavorful dressing. Let the salad sit in the refrigerator for about 30 minutes to allow the flavors to meld.

Chef's Tip

For an extra burst of flavor, you can add some toasted nuts or pumpkin seeds on top before serving. These not only provide a crunchy texture but also a unique taste.

Possible Variations

If you want to experiment, you can try adding other vegetables, such as grated carrots or bell peppers. Additionally, for a more intense flavor, you can use balsamic vinegar instead of lemon juice.

Serving

This salad is delicious both cold and at room temperature. It can be served as an appetizer or as a side dish alongside grilled meat or fish. An excellent suggestion would be to serve it with a slice of fresh bread or crunchy croutons for a contrast of textures.

Frequently Asked Questions

1. Can I use canned mushrooms?
Preferably, it is best to use fresh mushrooms to maintain texture and flavor. Canned mushrooms can alter the final taste.

2. How do I store the salad?
The mushroom and beetroot salad can be stored in the refrigerator in an airtight container for 2-3 days.

3. Is this salad vegetarian?
Yes, the recipe is completely vegetarian and healthy, being rich in vitamins and minerals.

4. Can I add other ingredients?
Absolutely! You can experiment with various ingredients, such as olives or feta cheese, to give it a personal touch.

Nutritional Benefits

This salad is not only tasty but also healthy. Beetroot is rich in fiber, vitamins A and C, helping to detoxify the body. Mushrooms are an excellent source of protein and vitamin D, while garlic has antibacterial and anti-inflammatory properties. One serving of salad has approximately 180 calories, depending on the amount of oil used.

In conclusion, the mushroom salad with beetroot and garlic is not just a simple dish but a feast of flavors and colors. So, don’t hesitate, gather the ingredients, and enjoy a healthy and tasty meal! Enjoy your meal!