That a different salad with a different dressing. It is so hearty. You can add tofu to keep it vegetarian but it can become a rich combination with roasted crispy skin duck breast, shrimp, chicken breast, and a nice peace of braised beef such as a cheek, brisket served cold.
When buying the red beets try to get some the size of a golf ball. Cut the tops and wash them. Baked them for an hour or so. That depends on how you like to eat beets. I like when they still have a bite. Peel them and cut in wedges. Drop one the beet in the blender, add shot espresso, soy sauce, olive oil, and chili powder (everything to taste). Blend until silky touch. Peel and dice as small as possible a medium shallot. For the mushroom, choose button or oyster mushrooms. Wash them quickly, so them don’t absorb water. Dry them and sauteed with olive oil in a pan wide enough so them cook fast. Season with salt, black pepper, and cinnamon. Add the shallot.
In a plate, set the mushroom in the bottom. Add the beets that have been tossed with olive oil. Drizzle the dressing over and around.