• 3 small beets
  • 1/2 bunch beet greens
  • 1/2 bunch turnip greens
  • 4 cloves of garlic, minced
  • 2 tablespoons olive oil
  • ½ cup white wine
  • 2 tablespoons butter
  • 8 oz package of whole FunGuy Mushrooms
  • Salt and pepper to taste

The markets are full of root vegetables like beets and turnips, but don’t forget about their green tops. Make sure to get the most out of roots and let FunGuy Mushrooms turnip the beet with this salad recipe!

That’s right, we say sauté those greens with FunGuy mushrooms and make a warm salad that uses beets to make a gorgeous red garlic sauce. A dish that’s a little sweet, a little spicy, but totally rustic and earthy. A perfect duet with a juicy steak or even as a solo piece.

Directions:

  1. Peel the beets with a pairing knife and trip off the ends. Thinly slice the beets then cut each slice into strips and set aside.
  2. Wash the beet and turnip greens thoroughly and trim the ends of the stems. Cut the greens into 2 inch  pieces and set aside.
  3. Brush any debris from the mushrooms and trim the ends. Cut them into quarters and set aside.
  4. Heat olive oil in a sauté pan over medium-high and sauté the garlic until fragrant and browned; about 1-2 minutes.
  5. Pour half the wine into the pan and add the sliced beets. Sauté until tender, 10 – 15 minutes. Add the rest of the wine and the beet and turnip greens to the pan. Sauté until the stems are tender and the greens have wilted, about 5-7 minutes.
  6. Transfer the beets and greens to a bowl, careful to leave the red liquid in the pan.
  7. Melt the butter in the beet juice and add the quartered FunGuy mushrooms to the pan and sauté in butter and red juice until cooked through; about 7 minutes.
  8. Toss the greens and beets back into the pan with the mushrooms and cook for 1-2 more minutes.
  9. Serve immediately.

If you’re looking to turn this into a vegetarian main dish, add some toasted walnuts and a bit of crumbly creamy goats cheese on top!

Have a Fun meal!