Warm Beet and Beet Green Salad with Mushroom Vinaigrette

Love beets but not sure what to do with the beet greens?

You’re missing out! Beet greens are rich in a variety of nutrients such as beta-carotene and lutein, antioxidant that protect the eyes from macular degeneration and cataracts. Plus, the greens are an excellent source of vitamin K, important for bone health and blood clotting.

This recipe utilizes the entire beet, from root to leaves making it a great way to cut down on food waste and save money on groceries. It was created by Chef Tim Mackiddie from Jackson-Triggs Estate winery. 

Warm Beet and Beet Green Salad with Mushroom Vinaigrette

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This warm beet salad is a great way to use the beet root and greens. The mushroom vinegar needs to be made 2 days in advance. If you haven't planned that far ahead, saute rice vinegar with mushrooms and serve over the salad.

• CourseAppetizer, Potluck, Salad, Side Dish
• Cuisineamerican, Canadian, Holidays

Servings

6

Servings 6

Warm Beet and Beet Green Salad with Mushroom Vinaigrette 1 2 3 4 5 Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan This warm beet salad is a great way to use the beet root and greens. The mushroom vinegar needs to be made 2 days in advance. If you haven't planned that far ahead, saute rice vinegar with mushrooms and serve over the salad. CourseAppetizer, Potluck, Salad, Side Dish Cuisineamerican, Canadian, Holidays Servings 6 Servings 6

Ingredients

Beet Salad

• 9 beets medium, tops on
• Salt and pepper to taste
• 4 tbsp olive oil
• 1 Red onion small, finely diced
• 1/2 cup hazelnuts toasted and chopped
• 6 tbsp mushroom vinegar (see below)
• 3 stalks rosemary picked and chopped

Mushroom Vinegar

• 500 grams mushroom stems preferably shiitake
• 2 cups rice vinegar
• 1/2 cup sodium-reduced soy sauce or tamari (use tamari for gluten-free)

Servings:

Units:MetricUS Imperial

Instructions

Beet Salad

1. Preheat oven to 400 degrees Fahrenheit. Cut the leaves and stalks off of the beetroot. Save the stalks for soup stock and cut the leaves into bite sized pieces.
2. In a pot, cover beets with water and cook until fork tender. While still warm, remove the skins with a clean dish towel or paper towel. Slice the beets into wedges.
3. Toss the beets with olive oil, salt and pepper and put in a high-sided roasting pan. Roast for 10 minutes. Remove and combine with remaining ingredients, sprinkling with hazelnuts to serve.

Mushroom Vinegar

1. Over high heat, sear the mushroom stalks until they develop a medium char.
2. Mix with remaining ingredients and store in a covered container for at least 2 days to allow the flavours to develop and infuse into the vinegar.