Three Greens, Beets and Portobellos Salad with Toasted Pine Nuts

I adapted this recipe from a recipe that was in the December issue of Family Circle. I've been wanting to put my little spin on it since... umm Christmas. Fresh greens with marinated onions, sautéed portabella mushrooms and roasted beets. This pairs nicely with any steak or chicken dish ~ or makes a nice light meal all on it's own.

Serves 4

Dressing Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1/2 tablespoon raw honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Salad Ingredients:

• 3-4 beets, peeled and thinly sliced
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 6 ounce portobello mushrooms, cleaned and sliced
• 10 ounces mixed greens, such as baby kale, spinach and/or arugula
• 1 small red onion, thinly sliced
• 1/4 cup pine nuts, toasted

1. Roast beets: Preheat oven to 425 degrees. Line large baking sheet with aluminum foil and spray lightly with cooking oil. Place sliced beets on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Cook 20 minutes or until desired tenderness.
2. Make dressing: In a medium bowl, whisk together all of the dressing ingredients. Add red onion slices. Set aside.
3. Sauce mushrooms: Add butter and oil to a large skillet over medium low  heat. Add sliced mushrooms and cook about 5 minutes or until softened, gently stirring every few minutes.
4. Assemble salads: Just before serving, add mixed greens, beets, mushrooms to a large serving bowl; toss with dressing mixture until fully incorporated.  After placing on individual plates, sprinkle with toasted pine nuts.