Roasted Beet Salad


  1. Preheat oven to 385º.
  2. Rub the outside of the red and golden beets with olive oil. Place beets in an oven-proof container and cook for 15-20 minutes. Allow to cool for 1 hour.
  3. Peel the outside of each beet using a paring knife or potato peeler. Use an apple corer and insert it into several places in each beet to remove a cylinder piece of beet. Using a channel knife, carve stripes in the tops of each crimini mushroom.
  4. In a sauce pan over high heat add white wine, salt, pepper and chili flakes and allow to cook for 1-2 minutes. Add mushrooms to liquid and cook for 1 minute. Remove and allow to cool.
  5. On a large plate drizzle drops of porcini mushroom glaze. Place several dollops of goat cheese on plate, and top each with a cylinder of gold and red beet. Place a mushroom cap on top of each beet cylinder. To finish, arrange sunflower seed sprouts near the goat cheese bases.


  • 1 beet(s), golden
  • 1 beet(s), red
  • 1 Tbsp. cheese, goat
  • 1 tsp. chili flakes
  • 6 Peak Fresh Produce® Mushroom(s), Crimini
  • 1/8 tsp. pepper, freshly ground
  • 1 Tbsp. Piancone® Oil, Olive
  • 2 Tbsps. porcini mushroom balsamic glaze
  • 1/8 tsp. salt, kosher
  • 10 sprigs sunflower seed sprouts
  • 1 cup wine, white