Warm Beet Salad with Charred Mushroom Vinegar

The beetroot is often enjoyed boiled, roasted, pickled or raw. Raw, they are crunchy and when cooked they turn soft and buttery. Not all beets are red/purple in colour – there are also golden and candy cane beets. Whatever the colour, they are all nutritious and sweet. This recipe also uses the green, leafy tops and pairs well with Jackson-Triggs Reserve Merlot VQA.

  • By Chef Tim Mackiddie
  • April 8, 2016


    Mushroom Vinegar

    500 g mushroom stems (preferably shiitake)

    500 ml seasoned rice vinegar

    100 ml soy sauce


    9 medium size beets, tops on

    Salt and pepper to taste

    1 small red onion, finely diced

    1/2 cup hazelnuts, toasted and chopped

    6 tbsp mushroom vinegar

    4 tbsp olive oil

    3 stalks rosemary, picked and chopped


    Mushroom Vinegar

    Over high heat grill or pan sear the mushroom stalks until a medium char exists.

    Mix together the soy sauce, vinegar and stalks.

    Place into a covered container. Allow to sit for at least two days before using.


    Preheat your oven to 400 Fahrenheit.

    Cut the stalks and leaves off of the beetroot. Remove the stalks from the leaves then cut the leaves into bite size pieces.

    In a pot, cover beets with cold water and cook until fork tender.

    While still warm, wipe the skin off of the beets using a kitchen towel or paper towel.

    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, mushroom vinegar, red onion and rosemary. Transfer to a serving dish and top with hazelnuts.

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