Warm beet salad with Shriaz mushroom vinegar
3 medium size beets, tops on
1 small red onion, finely diced
¼ cup hazelnuts, toasted and chopped
¼ cup Shriaz mushroom vinegar
¼ cup olive oil
3 stalks rosemary, picked and chopped
Preheat your oven to 400 degrees F.
Cut the tops (stalks and leaves) off the beet root.
Next, pick the leaves from the stalks. Discard the stalks and cut the leaves into bite size pieces.
Place the beets in a medium saucepot and cover with cold water.
Place over medium high heat and cook until fork tender.
When cooked, remove the beets from the pot and peel while still warm.
Allow to cool then cut into wedges.
Toss the cut beets with olive oil, salt and pepper. Place in a high sided roasting pan.
Roast the beets for 10 minutes then remove from oven. While warm, mix through the beet greens, Shiraz mushroom vinegar, red onion and rosemary.
Transfer to a serving dish and top with hazelnuts.
1 cup mushroom stems (preferably shiitake)
2 shallot, sliced
2 cloves of garlic, sliced
2 tsp. olive oil
1 cup red wine
1 cup seasoned rice vinegar
¼ cup soy sauce
Over high heat, grill or pan sear the mushroom stalks until a medium char exists.
Next, place a small pot over medium high heat; add in 2 tsp of olive oil.
When hot, add in the shallots and garlic. Cook for 1 minute, stirring constantly.
Add in your charred mushroom stalks, wine, vinegar and soy sauce.
Bring to simmer and allow to reduce until 1 cup of liquid remains.
Strain and refrigerate.