1 beetroot
250 g of champignons
bunch of arugula
clove of garlic
salt and pepper to taste
½ tsp. dry Provencal herbs
1 tsp. lemon juice
vegetable oil
Cut the champignons in half. Beets are cleaned and cut into thin slices. Heat the frying pan with vegetable oil and fry the mushrooms to a ruddy color, then transfer to a plate. In the same pan on medium fire, cook until beets are ready, then turn off the fire and add the mushrooms.
Salt and pepper to taste, add crushed garlic and Provencal herbs, sprinkle with lemon juice, stir and allow to cool. In the salad bowl, lay the leaves of the arugula, add the beets with the mushrooms and mix.
