Filed Under: beet, beet salad, mushroom, Salad, Vinegar

Warm Beet Salad with Charred Mushroom Vinegar

The beetroot is often enjoyed boiled, roasted, pickled or raw. Raw, they are crunchy and when cooked they turn soft and buttery.

June 3rd, 2016

Not all beets are red/purple in colour – there are also golden and candy cane beets. Whatever the colour, they are all nutritious and sweet. This recipe also uses the green, leafy tops and pairs well with Jackson-Triggs Reserve Merlot VQA.
Servings
6
Ingredients
  • 9 medium size beets, tops on
  • Salt and pepper to taste
  • 1 small red onion, finely diced
  • 1/2 cup hazelnuts, toasted and chopped
  • 6 tbsp mushroom vinegar (ingredients below – make 2 days prior)
  • 4 tbsp olive oil
  • 3 stalks rosemary, picked and chopped
  • Mushroom Vinegar Ingredients
  • 500 g mushroom stems (preferably shiitake)
  • 500 mL seasoned rice vinegar
  • 100 mL soy sauce
Directions
  1. Preheat your oven to 400˚F.

  2. Cut the stalks and leaves off of the beetroot. Remove the stalks from the leaves then cut the leaves into bite size pieces.

  3. In a pot, cover beets with cold water and cook until fork tender.

  4. While still warm, wipe the skin off of the beets using a kitchen towel or paper towel.

  5. Allow to cool then cut into wedges.

  6. Toss the cut beets with olive oil, salt and pepper. Place in a high sided roasting pan.

  7. Roast the beets for 10 minutes then remove from oven. While warm, mix through the beet greens, mushroom vinegar, red onion and rosemary.

  8. Transfer to a serving dish and top with hazelnuts.

  9. Mushroom Vinegar Instructions

  10. Over high heat grill or pan sear the mushroom stalks until a medium char exists.

  11. Mix together the soy sauce, vinegar and stalks.

  12. Place into a covered container. Allow to sit for at least 2 days before using.

Warm Beet Salad with Charred Mushroom Vinegar

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