- Preheat oven to 400°F. Toss mushrooms with olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until tender. Set aside.
- Wrap beets in parchment paper. Roast at 400°F for 15 minutes, then increase to 425°F and roast for 50 minutes. Cool and chop.
- Whisk lemon juice, olive oil, shallot, salt, and pepper in a bowl to make the dressing.
- Combine spinach, roasted beets, mushrooms, and half the avocado in a large bowl. Toss with dressing.
- Plate the salad, top with remaining avocado slices, and sprinkle with pepper. Serve immediately.
- Calories:179 kcal25%
- Energy:748 kJ22%
- Protein:3 g28%
- Carbohydrates:12 mg40%
- Sugar:4 mg8%
- Salt:49 g25%
- Fat:15 g20%
Last Updated on 4 months by Neha Deshmukh
Beet & Mushroom Spinach Salad Recipe – Lemon Olive Oil Dressing
Hey everyone! I’m so excited to share this vibrant Beet & Mushroom Spinach Salad with you. It’s one of those recipes that just feels good to eat – packed with nutrients, bursting with flavour, and surprisingly easy to throw together. I first made this when I was trying to incorporate more colourful veggies into our weeknight meals, and it’s been a family favourite ever since! It’s perfect for a light lunch, a side dish, or even a satisfying vegetarian main course.
Why You’ll Love This Recipe
This salad is a winner for so many reasons! It’s quick to prepare (especially if you cheat a little with pre-cooked beets – more on that later!), incredibly healthy, and the combination of earthy beets, savoury mushrooms, and bright lemon dressing is just divine. Plus, it’s visually stunning – those colours really pop on the plate! It’s a fantastic way to enjoy seasonal produce and impress your friends and family with something a little different.
Ingredients
Here’s what you’ll need to make this delicious salad:
- 8 ounces button mushrooms
- 1 packet (approx. 250g) spinach
- 1 cup roasted beets (about 2 medium beets)
- 1 ripe avocado
- 0.5 lemon (juice only) – about 2 tablespoons
- 3 tsp olive oil
- 1 small shallot
- Salt and pepper to taste
Ingredient Notes
Let’s talk ingredients! A few little tips can really elevate this salad:
- Beets: Don’t be intimidated by beets! They’re nutritional powerhouses, packed with vitamins and antioxidants. They’re also naturally sweet, which balances beautifully with the other flavours. You can use golden beets for a milder flavour and a different colour.
- Spinach: I love using baby spinach for this salad because it’s so tender. But feel free to use mature spinach if you prefer – just give it a good wash and maybe remove the thicker stems.
- Olive Oil: A good quality extra virgin olive oil makes all the difference in the dressing. Look for one with a fruity aroma and a slightly peppery finish. It really brightens up the flavours!
- Avocado: Make sure your avocado is ripe but still firm enough to slice. A perfectly ripe avocado adds a lovely creaminess to the salad.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, preheat your oven to 400°F (200°C). Toss the button mushrooms with a drizzle of olive oil, a pinch of salt, and a grind of pepper on a baking sheet. Roast for about 15 minutes, or until they’re tender and slightly browned. Set them aside to cool.
- Now, let’s roast the beets. Wrap them in parchment paper and roast at 400°F (200°C) for 15 minutes. Then, increase the oven temperature to 425°F (220°C) and roast for another 50 minutes, or until they’re tender when pierced with a fork. Let them cool completely before chopping them into bite-sized pieces.
- While the beets are cooling, let’s make the dressing. In a small bowl, whisk together the lemon juice, olive oil, finely chopped shallot, salt, and pepper. Give it a good whisk until everything is nicely combined.
- In a large bowl, combine the spinach, roasted beets, roasted mushrooms, and half of the sliced avocado. Pour the dressing over the salad and toss gently to coat everything evenly.
- Finally, plate the salad, top with the remaining avocado slices, and sprinkle with a little extra pepper. Serve immediately and enjoy!
Expert Tips
Here are a few things I’ve learned over the years to make this salad even better:
- Roasting Beets Perfectly: Don’t skip the parchment paper! It helps to steam the beets, keeping them moist and tender.
- Preventing Avocado Browning: Avocado can brown quickly once it’s cut. To prevent this, toss the avocado slices with a little lemon juice.
- Salad Texture: Don’t overdress the salad! You want the leaves to be lightly coated, not swimming in dressing.
Variations
Want to switch things up? Here are a few ideas:
- Vegan Adaptation: This salad is already pretty close to vegan! Just double-check your spinach source to ensure it hasn’t been treated with any animal products.
- Gluten-Free: Naturally gluten-free!
- Spice Level: My friend Priya loves adding a pinch of chili flakes to the dressing for a little kick.
- Seasonal Adaptations: In the winter, I sometimes swap the spinach for kale or Swiss chard.
Serving Suggestions
This salad is incredibly versatile!
- It pairs beautifully with grilled chicken or fish.
- It’s a fantastic side dish for lunch or dinner.
- Add some chickpeas or quinoa for a more substantial vegetarian main course.
Storage Instructions
This salad is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the avocado may brown slightly, and the spinach may wilt.
FAQs
Let’s answer some common questions:
- Can this salad be made ahead of time? You can roast the beets and mushrooms ahead of time and store them in the refrigerator. But I recommend assembling the salad just before serving to keep it fresh and crisp.
- What’s the best way to roast beets? Wrapping them in parchment paper is key! It keeps them moist and tender.
- Can I use pre-cooked beets? Absolutely! This is a great time-saver. Just make sure they’re good quality.
- What kind of spinach works best in this salad? Baby spinach is my go-to, but mature spinach works well too.
- How can I adjust the dressing to my taste? Feel free to add more or less lemon juice, olive oil, or shallot to suit your preferences. A little Dijon mustard can also add a nice tang!