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MUSHROOM BEET SALAD

March 3, 2021

Roasting mushrooms make them rich and flavorful with a meaty texture. Add Beets, avocados, and sliced almonds for a satisfying salad without the meat.

PREP TIME

10 MINS

COOK TIME

20 MINS

SERVINGS

2-4

INGREDIENTS

  • Nonstick cooking spray
  • ½ tsp salt 
  • 4 medium portobello mushroom caps 
  • Juice of one lemon 
  • ¼ tsp salt 
  • 3TBSP olive oil 
  • 1 small shallot, finely chopped
  • 5 oz baby spinach 
  • 8 oz pre-cooked beets, chopped 
  • 5 ripe avocados thinly sliced
  • ½ c sliced almonds

Directions

1-Preheat the oven to 450o

2-On a large baking sheet, spray portobello mushrooms with cooking spray and sprinkle with salt. Roast for 20 minutes or until mushrooms are tender. Thinly slice mushrooms.  Set aside 

3-Whisk lemon juice, oil oil, shallots, salt, and pepper.  Toss with spinach, beets, mushrooms, and avocados.

Make the salad ahead, leave of the dressing and add right before eating for a great meal prepped lunch for the week!

CLICK HERE to download the recipe card

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