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Beet Salad with Mushrooms, Goat Cheese and Arugula

For added texture, top this salad with garlic chips, which are easy to make: Place 1/4 cup thinly sliced garlic and 1/2 cup olive oil in a small saute pan. Set over medium heat and cook, stirring occasionally, until the garlic is golden and crisp, about 10 minutes. Using a skimmer, transfer the garlic chips to a paper towel-lined plate and season with salt. If desired, reserve the garlic-flavored olive oil to use in salad dressings or cooking.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Beet Salad with Mushrooms, Goat Cheese and Arugula
Review 1 for Beet Salad with Mushrooms, Goat Cheese and Arugula
5 out of 5
5 out of 5
March 24, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
3of 3found this review helpful.
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March 24, 2013
What a hit this salad was! It is now on our "keepers" list. Light, colorful, and so tasty with the goat cheese blending into the greens. I used two cans of beets
and cut them into 3/4" cubes as fresh ones were not in season. Also, I broke up garlic bagel chips to offer as a topping and they worked beautifully. The dressing is light and flavorful and is a perfect match for this salad!
Pros: Yield, Quick, Good Value, Easy, Kid-Friendly, Healthy, Appearance, Adaptable, Impressive, Will Make Again