Best 7 Wild Mushroom Roasted Beet And Goat Cheese Salad With Onion Purée Recipes

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In a culinary realm where flavors intertwine and textures dance, the Wild Mushroom, Roasted Beet, and Goat Cheese Salad with Onion Puree emerges as a symphony of taste sensations. This vibrant dish is a testament to the magic that happens when earthy mushrooms, sweet and tangy beets, creamy goat cheese, and the sharpness of onion puree come together. Each ingredient plays its part, creating a harmonious ensemble that delights the palate. Roasted beets add natural sweetness, while sautéed wild mushrooms bring an umami-rich depth, balancing the tanginess of goat cheese. Drizzled with a luscious onion puree, this salad transforms into an exquisite experience, leaving you craving more.

Beyond this captivating salad, the article unveils a treasure trove of culinary delights. Dive into the secrets of crafting the perfect onion puree, a versatile condiment that elevates any dish with its savory, slightly sweet, and beautifully caramelized flavor. Learn how to roast beets to perfection, enhancing their natural sweetness and vibrant color. And discover the art of sautéing wild mushrooms, unlocking their earthy essence and creating a symphony of flavors. Whether you're a seasoned chef or an aspiring home cook, this article has something for everyone, inviting you on a culinary journey that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BEET AND GOAT CHEESE SALAD



Roasted Beet and Goat Cheese Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

2 pounds beets, peeled and cut into wedges
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fresh rosemary
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup seasoned breadcrumbs
Three 4-ounce goat cheese logs, cut into 12 slices
1 tablespoon Dijon mustard
Pinch sugar
12 cups mixed greens

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
  • While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
  • Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
  • Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.

WILD MUSHROOM, ROASTED BEET, AND GOAT CHEESE SALAD WITH ONION PURéE



Wild Mushroom, Roasted Beet, and Goat Cheese Salad with Onion Purée image

Categories     Salad     Mushroom     Onion     Goat Cheese     Beet     Summer

Yield Makes 4 servings

Number Of Ingredients 29

For the onion purée:
1 tablespoon olive oil
5 cipollini onions, peeled and cut into quarters
1/2 medium shallot, minced
Salt
5 tablespoons heavy cream
For the mushrooms:
3 tablespoons walnut oil
2 ounces fresh chanterelle mushrooms, cleaned and trimmed
2 ounces fresh black trumpet mushrooms, cleaned and trimmed
2 ounces fresh royal trumpet mushrooms, cleaned, trimmed, and cut into quarters
4 sprigs fresh sage
Salt
For the roasted beets:
8 medium red beets, trimmed and scrubbed
8 medium golden beets, trimmed and scrubbed
1/4 cup olive oil
Zest and juice of 1 Meyer lemon
2 tablespoons minced fresh chives
Salt
For the pumpkin seeds:
1/4 cup pumpkin seeds
2 tablespoons walnut oil
Salt
For the English peas:
20 English peas, shelled
Salt
To serve:
1/4 cup goat cheese

Steps:

  • Make the onion purée:
  • In a medium sauté pan over moderate heat, warm the oil. Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the heavy cream, and continue to cook, stirring occasionally, about 5 minutes. Transfer the onion mixture to a food processor or blender and process until smooth.
  • Make the mushrooms:
  • In a medium sauté pan over high heat, warm the walnut oil. Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.
  • Roast the beets:
  • Preheat the oven to 425°F.
  • Arrange the beets in a large, deep baking dish and drizzle with the oil. Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters. Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.
  • Toast the pumpkin seeds:
  • Preheat the oven to 375°F.
  • Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.
  • Cook the peas:
  • Fill a large bowl with ice water.
  • In a large pot of boiling salted water, blanch the peas until just tender. Drain, then immediately plunge the peas into the ice water to stop cooking. Drain the peas again and pat them dry.
  • To serve:
  • In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.

Provided by Donna

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

Steps:

  • Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
  • While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  • Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g

ROASTED BEET SALAD WITH GOAT CHEESE



Roasted Beet Salad with Goat Cheese image

This delicious roasted beet salad is just the right combination of flavors and textures, and more than once someone has told me that it is the best salad they have ever had!

Provided by hannahclevenger

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

5 medium beets
1 drizzle olive oil
salt and ground black pepper to taste
2 eggs, beaten
½ cup all-purpose flour
½ cup dry bread crumbs
1 (4 ounce) log goat cheese, cut into small medallions
1 cup canola oil
1 (8 ounce) package mixed salad greens
2 tablespoons roasted sunflower seeds, or to taste
2 tablespoons balsamic vinaigrette dressing, or to taste

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
  • Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
  • Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
  • Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
  • Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
  • Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
  • Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.

Nutrition Facts : Calories 853.2 calories, Carbohydrate 35.6 g, Cholesterol 104.3 mg, Fat 73.6 g, Fiber 5.5 g, Protein 15.8 g, SaturatedFat 11.5 g, Sodium 496.9 mg, Sugar 9.5 g

OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL



Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil image

Provided by Bobby Flay

Categories     appetizer

Yield 8 servings

Number Of Ingredients 12

8 cups mushrooms (combination of portobello or crimini, shiitake and oyster mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil, recipe follows
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves
1 cup pure olive oil
2 ounces dried New Mexico peppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder

Steps:

  • Preheat oven to 425 degrees F.
  • In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
  • Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
  • Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.

BEET SALAD WITH GOAT CHEESE



Beet Salad with Goat Cheese image

Provided by Guy Fieri

Categories     appetizer

Time 2h50m

Yield 6 servings

Number Of Ingredients 17

1/2 pound beets, ends trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/3 cup pine nuts
4 ounces goat cheese
4 cups baby greens
4 cups baby spinach
Tarragon Dressing, recipe follows
4 very thin slices red onion, separated
1/4 cup rice vinegar
2 teaspoons dried tarragon
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
  • Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
  • When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
  • In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.

EASY ROASTED BEET SALAD WITH GOAT CHEESE



Easy Roasted Beet Salad with Goat Cheese image

This takes a bit more time than other versions, but well worth it! Quite filling and visually stunning. Resist the urge to stir too much before presentation. Keeping the cheese as white as possible really makes it beautiful.

Provided by Alicia

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

4 medium beets, peeled and cut into 1-inch pieces
¼ cup extra-virgin olive oil, plus more for drizzling
sea salt to taste
½ medium lemon
½ cup chopped green onion, green parts only
6 ounces goat cheese, crumbled

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
  • Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
  • Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 11.2 g, Cholesterol 33.6 mg, Fat 26.9 g, Fiber 3.2 g, Protein 10.9 g, SaturatedFat 10.8 g, Sodium 285.4 mg, Sugar 6.9 g

Tips:

  • To save time, you can use pre-cooked beets or canned beets. Just be sure to drain and rinse them well before using.
  • If you can't find wild mushrooms, you can use a combination of other mushrooms, such as cremini, shiitake, or oyster mushrooms.
  • Be sure to slice the mushrooms thinly so that they cook evenly.
  • Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
  • Roast the beets and mushrooms until they are tender and slightly caramelized.
  • While the beets and mushrooms are roasting, you can make the onion purée.
  • To make the onion purée, simply caramelize the onions in a pan until they are soft and golden brown.
  • Then, add the white wine and reduce it by half.
  • Finally, add the heavy cream and simmer the mixture until it is thick and creamy.
  • Once the beets and mushrooms are roasted and the onion purée is made, you can assemble the salad.
  • To assemble the salad, simply layer the roasted beets, mushrooms, goat cheese, and onion purée on a bed of arugula.
  • Then, drizzle the salad with a balsamic vinegar dressing and serve.

Conclusion:

This wild mushroom, roasted beet, and goat cheese salad with onion purée is a delicious and elegant dish that is perfect for a special occasion. The earthy flavors of the mushrooms and beets are complemented by the creamy goat cheese and the sweet and tangy onion purée. This salad is sure to impress your guests!

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