Rania's Recipes: Roasted Beet & Salad, Wild Mushroom-Tini

Rania Harris stopped by Pittsburgh Today Live to show off two more delicious recipes!

Roasted Beet and Micro Green Salad ~ Goat Cheese Croutons

• 2 pounds mixed small beets (red and yellow)
• Orange Vinaigrette (recipe follows)
• 4 ounces Micro Greens
• Sea salt and freshly ground black pepper to taste
• Goat Cheese Croutons (recipe follows)

Directions:

Heat oven to 400 degrees.

Place beets in a baking dish with 1 inch water; drizzle with 1 tablespoon oil and sprinkle with salt. Cover tightly with foil and bake until tender, 45 minutes to an hour. Remove from oven and allow the beets to cool. Peel and halve the beets and then cut into quarters, unless the beets are very small. Toss with the vinaigrette and allow the beets to marinate for about 30 minutes

Dress the micro greens with a bit of the vinaigrette from the bowl. Place the beets on the plate and top with the dressed greens. Season with salt and pepper and serve with the warm goat cheese crouton.

Orange Vinaigrette:

• 2 tablespoons orange zest
• ¾ cup freshly squeezed orange juice
• 2 tablespoons sherry vinegar
• ½ cup extra virgin olive oil
• Sea salt and freshly ground black pepper to taste

Goat Cheese Croutons

• 1 ¼ pounds goat cheese – well chilled
• 1 cup dry bread crumbs
• 1 ½ pounds mixed field greens

Directions:

Preheat oven to 400 degrees. Slice the goat cheese into 16 - ½-inch rounds. Coat the goat cheese with the breadcrumbs and place on a baking sheet. Bake the goat cheese until lightly browned – about 5 – 8 minutes. Cool cheese croutons while assembling the salads.

Serves: 8

Warm Wild Mushroom Tini

• 4 tablespoons extra virgin oil
• 1 tablespoon minced garlic
• 5 shallots, thinly sliced
• 1 cup quartered cremini mushrooms
• 1 cup sliced oyster mushrooms
• 1 cup sliced shiitake mushrooms
• Truffle salt and freshly cracked black pepper to taste
• 2 tablespoons sherry vinegar
• 4 tablespoons mascarpone cheese
• 2 tablespoons chopped chives
• Flatbread crackers

Directions

Heat olive oil n a large sauté pan over medium-high heat and add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and sauté until nicely caramelized, about 3 to 4 minutes. Add more olive oil, if necessary. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Remove from heat.

Pour the mushroom mixture into an over sized martini glass and top with chives. Serve with flatbread crackers

Serves: 4 as an appetizer

Note: Truffle salt has an intense flavor and should be used sparingly.