June 3rd, 2016
Preheat your oven to 400˚F.
Cut the stalks and leaves off of the beetroot. Remove the stalks from the leaves then cut the leaves into bite size pieces.
In a pot, cover beets with cold water and cook until fork tender.
While still warm, wipe the skin off of the beets using a kitchen towel or paper towel.
Allow to cool then cut into wedges.
Toss the cut beets with olive oil, salt and pepper. Place in a high sided roasting pan.
Roast the beets for 10 minutes then remove from oven. While warm, mix through the beet greens, mushroom vinegar, red onion and rosemary.
Transfer to a serving dish and top with hazelnuts.
Mushroom Vinegar Instructions
Over high heat grill or pan sear the mushroom stalks until a medium char exists.
Mix together the soy sauce, vinegar and stalks.
Place into a covered container. Allow to sit for at least 2 days before using.