Vegetable and Mushroom Salad

Step 1

Preheat oven to 400°F. Wrap the 2 beets in foil and roast until fork-tender, about 45 minutes. Let cool, then peel and slice into wedges.

Step 2

While beets roast, heat 1 tbsp olive oil in a skillet over medium-high. Add the 8 oz mushrooms and cook until golden and browned, about 6 minutes. Set aside.

Step 3

Thinly slice the 1/2 small red onion and place in a small bowl with 2 tbsp olive oil and a pinch of salt. Let marinate while you prep the rest.

Step 4

Halve the 1 cup cherry tomatoes and dice the 1 bell pepper. In a large bowl, combine the arugula, tomatoes, pepper, and marinated onion with its oil.

Step 5

Add the roasted beets and sautéed mushrooms to the bowl. Toss gently to combine.

Step 6

Sprinkle with the 1/2 cup pomegranate seeds and serve immediately.