Beet, Mushroom, and Blue Cheese Salad

I’ve documented a couple different attempts at recreating restaurant recipes on here. But more frequently, instead of trying to make the exact same dish, I’m simply inspired by my favorite restaurant dishes. Like with this beet, mushroom, and blue cheese salad. See, there’s a place just down the street from me that has an amazing burger topped with beets and blue cheese. So I thought I’d take that combination and make it a salad, subbing in some deeply caramelized mushrooms for the burger itself – I know it might seem blasphemous to some, but I’m not always up for a burger. This salad is surprisingly complex and full of intense flavors, with earthy, sweet, and tangy notes. Something I never could have thought of without some inspiration.

Beet, Mushroom, and Blue Cheese Salad
Yield: 4 – 6 servings

Ingredients:

• 1/2 lb beets, scrubbed and ends trimmed
• 1 Tbsp + 1 Tbsp + 1 Tbsp olive oil
• 1/2 tsp kosher salt
• 1 Tbsp butter
• 2 onions, thinly sliced
• 1 lb cremini mushrooms, thinly sliced
• 4 cloves garlic, minced
• 8 ounces kale, tough inner stem removed and torn into small pieces
• 2 Tbsp balsamic vinegar
• 6 ounces blue cheese, crumbled

Method:

1. Preheat the oven to 350 degrees.
2. Toss 1/2 lb beets, scrubbed and ends trimmed with 1 Tbsp olive oil and 1/2 tsp kosher salt, then enclose in an aluminum foil packet.
3. Bake until the beets can be easily pierced with a fork, 40 minutes to 1 1/2 hours, depending on the size and age of the beets, then remove, and set aside to cool.
4. Meanwhile, in a large sautee pan (use two or cook in batches), heat 1 Tbsp olive oil and 1 Tbsp butter over medium high heat, then sautee 2 onions, thinly sliced and 1 lb cremini mushrooms until the onions are translucent and starting to darken, and the mushrooms have released their juices, about 20 minutes.
5. Keep the heat high, and continue to cook, stirring occasionally, until the liquids have evaporated and the onions and mushrooms are caramelized and very tender, about 20 – 30 minutes.
6. Add 4 cloves garlic, minced, and sautee until fragrant, about 1 minute.
7. Remove caramelized mushrooms and onions, and set aside.
8. In a large bowl, combine 8 ounces kale, tough inner stem removed and torn into small pieces with 2 Tbsp balsamic vinegar and 1 Tbsp olive oil, and massage the vinegar and oil into the leaves until they start to soften slightly.
9. Rub the skins off of the cooled beets, and slice.
10. Serve by layering the dressed kale, sliced beets, and caramelized mushrooms. Top with 6 ounces blue cheese, crumbled.