Carrots like to play with other vegetables. This colorful salad combines thin carrot strips with wild mushrooms, fresh kale and roasted beets. Soba noodles make this dish vegetarian and gluten-free.
Ingredients
- 2 medium beets, scrubbed
- 8 ounces soba noodles
- 1 tsp olive oil
- 2 cups sliced mushrooms, like shiitake, morels, oyster or crimini
- 4 carrots, peeled and thinly sliced into ribbons using a vegetable peeler
- 2 cups kale, ribs removed and thinly sliced
- ½ cup chopped cilantro leaves
- 2 Tbsp sesame seeds
- 2 garlic cloves, minced
- A pinch of red pepper flakes
- 2 Tbsp fresh lime juice
- 2 Tbsp rice wine vinegar
- 2 Tbsp maple syrup or agave nectar
- 1½ tsp sesame oil
- ¼ cup extra-virgin olive oil
- 2 green onions, roots removed, thinly sliced
Instructions
Preheat oven to 400 degrees. Place unpeeled beets in a loose foil packet. Place packet on a baking sheet pan. Roast beets until a paring knife easily pierces the beets, about 40 minutes. Remove beets and let cool. When cool, place beets under cold water and remove skin. The beets can stain your fingers so using disposable gloves is recommended. Thinly slice beets into a julienne. Set aside.
Bring a large pot of water to a boil. When boiling, add soba noodles. Turn heat down to a simmer and cook for approximately 4 to 5 minutes. Strain noodles through a colander and rinse gently with cool water. Set aside.
In a medium sauté pan, heat olive oil. When hot, add mushrooms and sauté for one minute. Add carrots and sauté for 2 to 3 minutes or until carrots soften. Add kale. Sauté for 30 seconds until just wilted Prepare the vinaigrette by placing all ingredients in a jar. Shake to combine.
In a large mixing bowl, combine soba noodles, beets, sautéed vegetables, cilantro and enough vinaigrette to just coat the salad. Extra dressing can be served on the side or refrigerated for later use.
Makes 4 servings
