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Recipe: Warm beet salad with mushroom vinegar

This photo shows Chef Tim Mackiddie's warm beet salad with mushroom vinegar, paired with Jackson-Triggs Niagara Estate Reserve Merlot 2012. Courtesy Jackson-Triggs

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).

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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.

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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.

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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