BEET SALAD WITH PICKLED MUSHROOMS AND CARAMELIZED SHALLOTS
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus juice, like raspberry vinegar, which goes wonderfully with earthy beets.
Provided by Olia Hercules
Categories Easter Salad Beet Mushroom Vinegar Honey Garlic Shallot Tarragon Ukraine Wheat/Gluten-Free Vegetable Vegetarian Side
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Place beets in a large pot. Pour in cold water to cover; season with salt. Bring to a boil, then reduce heat to medium-low and simmer until tender, 40-60 minutes. Drain and let beets cool. Slip skins off with your hands (wear gloves to avoid staining if you have them) and slice into wedges. Place in a large bowl.
- Meanwhile, heat 2 Tbsp. oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until golden brown and crisp, about 6 minutes.
- Whisk vinegar, honey, garlic, 1/4 cup oil, and remaining 1 1/2 tsp. salt in a small bowl. Add mushrooms to dressing and let sit to pickle at least 30 minutes.
- Wipe out skillet. Heat remaining 2 Tbsp. oil in skillet over medium-high. Add shallots and cook, stirring occasionally, until lightly browned and tender, about 4 minutes. Let cool.
- Pour dressing off mushrooms over beets in bowl. Add tarragon and toss to coat. Top with shallots and pickled mushrooms; season with pepper.
- Do Ahead: Beets can be boiled 2 days ahead. Do not peel; cover and chill. Dressing can be made and mushrooms pickled 1 day ahead; cover and chill separately.
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JJerez Deannax347
[email protected]This salad is a culinary masterpiece! I highly recommend it to anyone who loves beets, mushrooms, and caramelized shallots.
Sadun Nimesh
[email protected]This salad was a waste of time and money. I wouldn't recommend it to anyone.
Sesay Foday
[email protected]This salad was just okay. I wasn't really impressed with the flavor combination.
SWABRI RASHID
[email protected]This salad was a bit too expensive to make. I think I'll find a more budget-friendly recipe next time.
Foluke Olabisi
[email protected]This salad was a bit too time-consuming to make. I think I'll find a simpler recipe next time.
Kerri M. Stefanik
[email protected]The pickled mushrooms were a bit too sour for me. I think I'll use fresh mushrooms next time.
Samer Abo hussin
[email protected]This salad is a bit too sweet for my taste. I think I'll use less caramelized shallots next time.
Rajon Sami
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. I'll be making it again and again.
shalody
[email protected]This salad is perfect for a light lunch or dinner. It's also great for picnics and potlucks.
Muhamad
[email protected]I love that this salad is healthy and delicious. It's a great way to get your daily dose of vegetables.
Myrtle Williams
[email protected]This salad is so easy to make! I had it on the table in under 30 minutes.
Dyane Wrigley
[email protected]I made this salad for a party, and it was a huge hit! Everyone loved the unique flavor combination.
Jeyriel Martinez
[email protected]This salad is a great way to use up leftover beets. I roasted a few beets last night, and this salad was the perfect way to use them up.
Khalid Iqbal
[email protected]I love the combination of flavors in this salad. The beets are sweet, the mushrooms are tangy, and the caramelized shallots add a touch of smokiness.
Arinitwe Andrew
[email protected]This salad is so beautiful and colorful! It's a feast for the eyes as well as the taste buds.
Deli Clemzs
[email protected]I'm not usually a fan of beets, but this salad changed my mind. The sweetness of the caramelized shallots and the acidity of the pickled mushrooms balanced the earthy flavor of the beets perfectly.
Dreamz Alott
[email protected]This beet salad was a delightful surprise! The combination of earthy beets, tangy pickled mushrooms, and caramelized shallots was simply divine.