Roasted Beetroot and Mushroom Noodle Salad

SERVES: 4  DIFFICULTY: Easy 

Beetroots to roast and mushrooms to fry – delicious

INGREDIENTS

2 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
|Udon

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.
|product-recipe

Find more recipes

TeriyakiSteakEnokiMushroomsSpinachandUdonNoodles
Chasoba Recipes
Lover's Mushroom Ramen (for two)
Ramen Recipes
VeganSpicyChaSoba
Soba Recipes
13.Chilled_Somen_Noodles_with_Dipping_Sauces_and_Selected_Accompaniments
Somen Recipes
Stir-fried Pork with Soba Noodles and Sweet Soy Sauce
Udon Recipes
SalmonTeriyakiwithUdonNoodleSalad
Yakisoba Recipes