Mushroom Shallot Beet Pickled Salad

Ingredients

Estimated total cost: €10.09 · €1.68/serving

• 4 lb. beets (from about 3 large bunches)Est. price €1.80–€3.20
• 1 1/2 tsp. kosher salt, plus moreEst. price €0.02–€0.05
• 1/2 cup extra-virgin olive oil, dividedEst. price €2.50–€4.50
• 8 oz. wild mushrooms, slicedEst. price €4.00–€7.50
• 6 Tbsp. sherry vinegar or raspberry vinegarEst. price €0.00–€0.00
• 1 Tbsp. honeyEst. price €0.15–€0.30
• 2 garlic cloves, finely gratedEst. price €0.10–€0.20
• 6 shallots, halved, thinly sliced lengthwiseEst. price €0.90–€1.80
• 2 Tbsp. coarsely chopped tarragonEst. price €0.60–€1.20
• Freshly ground black pepperEst. price €0.02–€0.05

Steps

1. 1

   Begin by placing the beets in a large pot and covering them with cold water while seasoning with salt. Bring the pot to a boil, then lower the heat to medium-low and allow the beets to simmer until they are tender, which should take around 40 to 60 minutes. Once cooked, drain the beets and let them cool down. Gently remove the skins using your hands (consider wearing gloves if you want to avoid staining) and proceed to slice them into wedges before transferring them into a spacious bowl.

2. 2

   Begin by heating 2 tablespoons of oil in a large skillet over high heat. Add the mushrooms and cook, stirring occasionally, until they turn golden brown and become crisp, which should take around 6 minutes.

3. 3

   In a small bowl, combine vinegar, honey, minced garlic, 1/4 cup of oil, and the remaining 1 1/2 teaspoons of salt. Stir the ingredients together vigorously until well blended. Next, add the mushrooms to the dressing mixture and allow them to marinate for a minimum of 30 minutes to develop pickled flavors.

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• Cultural note

  Pickled salads have a long history in various cultures as a way to preserve vegetables. This salad combines ingredients like beets, mushrooms, and shallots that are commonly used in European and Mediterranean cuisines, showcasing a blend of flavors and textures.

• Seasonal note

  Beets are typically in season from late summer through fall, making this salad ideal for that time. Mushrooms and shallots are also commonly available in the fall season.

• Health note

  This Mushroom Shallot Beet Pickled Salad is high in fiber and vitamins A and C from the beets and mushrooms, which can support immune function and promote healthy skin. The salad is low in cholesterol and saturated fat, making it a heart-healthy choice.