Ingredients:
2-3 medium sized golden beets
5-6 large strawberries, cleaned and quartered
1 bunch mixed greens, washed and dried
1 large sweet onion, sliced thinly
8 oz mushrooms, cleaned and sliced thinly
1 1/2 tbsp unsalted butter
1 tbsp dijon mustard (or some other grainy mustard)
1 tbsp honey
2 tsp lemon juice
blue cheese, for crumbling
[Source: Crepes Of Warth]
How To Make:
1. Preheat your oven to 400 degrees.
2. Wash the beets to remove any dirt. Cut off the green stems, then wrap each beet individually in tinfoil. Place the beets in the oven and roast for 25-45 minutes, depending on their size. After the beet roasted, allow them to cool until they can be handled, then simply peel off the skins. Cube or slice thinly, and set aside.
2. Heat 1 tablespoon of butter in a large pan over medium-high heat, then add in the thinly sliced onion. Turn the heat down to medium, and cook, stirring every 5-8 minutes or so, until browned and caramelized, about 25 minutes in total. Remove to a plate when finished and set aside.
3. Heat another dry pan over medium heat, and all in the sliced mushrooms in batches. Allow the mushrooms to heat up, without stirring them, until their natural juices come out, remaining 1/2 tablespoon of butter, until browned, about another 3-4 minutes. Remove the mushrooms to a bowl.
4. Slice the strawberries and make the dressing by whisking together the mustard, honey, and lemon juice. Taste, and add more of any of the ingredients. Toss the greens with the roasted beets, caramelized onions, mushrooms, strawberries, and a bit of crumbled blue cheese.
5. Pour desired amount of dressing over everything and serve.
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