Beet salad with pickled mushrooms and caramelized shallots
Tangy pickled mushrooms and sweet caramelized shallots elevate the flavors of this beet salad, creating a harmonious blend of savory and earthy notes.
Ingredients:
- 4 lb. beets (from about 3 large bunches)
- 1 1/2 tsp. kosher salt, plus more
- 1/2 cup extra-virgin olive oil, divided
- 8 oz. wild mushrooms, sliced
- 6 Tbsp. sherry vinegar or raspberry vinegar
- 1 Tbsp. honey
- 2 garlic cloves, finely grated
- 6 shallots, halved, thinly sliced lengthwise
- 2 Tbsp. coarsely chopped tarragon
- Freshly ground black pepper
Instructions:
- Put beets in a large pot and cover them with cold water. Season with salt. Bring to a boil, then lower the heat and simmer until the beets are tender, for about 40-60 minutes. Drain the beets and allow them to cool. Remove the skins by hand (wearing gloves to prevent staining, if available) and cut them into wedges. Transfer to a large bowl.
- While the beets are cooking, heat 2 tablespoons of oil in a large frying pan over high heat. Add the mushrooms and cook, stirring occasionally, until they turn golden brown and crispy, which should take around 6 minutes.
- In a small bowl, mix vinegar, honey, garlic, 1/4 cup of oil, and the remaining 1 1/2 teaspoons of salt. Pour the dressing over the mushrooms and let them marinate for at least 30 minutes.
- Clean the frying pan. Heat the remaining 2 tablespoons of oil over medium-high heat. Add the shallots and cook until they are slightly browned and tender, for about 4 minutes. Let them cool.
- Pour the mushroom dressing over the beets in the bowl. Add tarragon and mix well. Garnish with shallots and pickled mushrooms. Season with pepper.
- Alternatively, you can prepare the beets by boiling them up to 2 days in advance. Do not peel them, just cover and refrigerate. The dressing and pickled mushrooms can be made 1 day ahead; store them separately in the refrigerator.
Summary:
- Calories: 2186 kcal
- Fat: 113 g
- Protein: 44 g
- Carbs: 275 g
- Potassium: 8523 mg
- Magnesium: 555 mg