Roasted Beetroot and Mushroom Noodle Salad Serves: 4 |
Ingredients2 Beetroot, cut into wedges 1 punnet Abalone mushrooms, sliced 200g Large field mushrooms sliced 1 punnet Shitake mushrooms, sliced 2 cloves Garlic 4 Spring onions 100ml Balsamic Vinegar 50ml Mushroom soy sauce few drops Seasame oil 60ml Olive oil 300g Hakubaku Udon Noodles boiled and stained Spring of marjoram | Method
1. Place beetroot, 50ml. Olive oil, 50ml. Balsamic vinegar and garlic and marjoram into large sheet foil and seal to keep all steam inside.
2. Roast in oven for 50-60 minutes at 180c.
3. Heat oil in pan and toss mushrooms until browned.
4. Take from heat and add roasted beetroot, spring onions, sesame oil, mushroom soy sauce and noodles.
5. Toss together and serve warm on 4 plates. |
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