Chef Tim Mackiddie has created a recipe to mark Food Day Canada.
Warm “Entire” Beet Salad With Charred Mushroom Vinegar
Chopped hazelnuts add texture to whole roasted beets for a hearty dish. The vinegar must be made a few days ahead.
- 9 medium beets, tops on
- 50 ml (1/4 cup) olive oil
- Salt and pepper, to taste
- 75 ml (1/3 cup) mushroom vinegar (recipe follows)
- 1 small red onion, finely diced
- 3 stalks rosemary, picked and chopped
- 50 ml (1/4 cup) toasted chopped hazelnuts
Heat oven to 200 C (400 F).
Cut stalks and leaves off beet. Remove stalks from leaves, then cut leaves into bite-size pieces. Set aside.
In a saucepot, cover beets with cold water and cook until fork tender. While warm, wipe skin off beets using a kitchen towel. Let cool, then cut into wedges.
Toss cut beets with olive oil, salt and pepper. Place in a high-sided roasting pan. Roast for 10 minutes, then remove from oven. While warm, mix with beet greens, mushroom vinegar, red onion and rosemary.
Transfer to a serving dish and top with hazelnuts.
Makes 6 servings.
Wine Pairing: Jackson-Triggs Niagara Estate Reserve Merlot 2012.
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Mushroom Vinegar
- 500 ml (2 cups) mushroom stems (preferably shiitake)
- 500 ml (2 cups) seasoned rice vinegar
- 30 ml (2 tbsp) soy sauce
Over high heat, grill or pan sear mushroom stalks until a medium char exists.
Mix together vinegar, soy sauce and stalks.
Place in a covered container. Let sit for at least 2 days before using.
Source: Tim Mackiddie, chef of Jackson-Triggs Niagara Estate, Niagara-on-the-Lake, Ont.
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