Warm Mushroom and Beetroot Salad, with Toasted Almond and Mustard Dressing
To create this delectable dish, Chef Anthony Rose uses his favourite local Canadian mustard, Kozlik’s Triple Crunch, for an extra pop of flavour. Try using your favourite mustard for a personalized touch on this sweet salad topped with crunchy toasted almonds.
Photo courtesy of Almond Board of California
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 2 lbs red beets
- 2 lbs striped beets
- 4 cloves garlic
- 4 bay leaves
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- 1⁄2 lb oyster mushroom
- 1⁄2 lb king oyster mushroom
- 1⁄2 lb shitake mushroom
- 1⁄2 lb hen of the woods mushroom
- 1/3 cup white wine
- 1⁄2 cup extra virgin olive oil
- 5 tbsp cold cubed unsalted butter cold, cubed
- 2 bay leaves
- 1 clove garlic smashed, in skin
- 1 tbsp kosher salt
- 1 tsp cracked black pepper
- 1⁄4 bunch tarragon chopped
- 1⁄4 bunch chives chopped
- 1/8 bunch parsley chopped
- Toasted Almond and Mustard Dressing
- 1 shallot peeled, chopped
- 1⁄4 cup lemon juice
- 1 tbsp acacia honey
- 1 cup extra virgin olive oil
- 1 tsp kosher salt
- 1⁄2 tsp cracked black pepper
- 2 tbsp mustard
- 1 cup almonds toasted crushed
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 350°F (180°C).
- Lay down three sheets of tinfoil and place red beets, 2 cloves of garlic and 2 bay leaves in the centre of the foil; season with half the salt and pepper. Do the same with the striped beets and remaining garlic, bay leaves, salt and pepper.
- Wrap tinfoil into sealed bundles and roast until tender, approximately 2 hours. Allow to cool and peel and cut beets into wedges.
- Meanwhile, clean mushrooms and tear or slice into thick pieces. In a sauté pan over high heat, cook smashed garlic in olive oil for one minute. Add mushrooms, 2 bay leaves, season with salt and pepper and cook until mushrooms are golden brown, stirring frequently.
- Add white wine to deglaze pan, scraping up any bits. Toss in cubed butter and remaining herbs and toss until butter is melted and incorporated into the sauce.
Toasted Almond and Mustard Dressing
- With a hand blender, blend shallot, lemon juice, honey, salt and pepper. Slowly blend in oil until emulsified. Whisk in mustard and refrigerate for a day before use.
- Before serving stir in toasted crushed almonds.
- Plating tips: Divide beets on plates, and mushrooms over top, Sprinkle mustard and almond dressing over the whole salad.
Recipe Notes
Per recipe: 699.8 calories, 59.4 g fat (11.1 g saturated fat), 11.6 g protein, 35.5 g carbohydrates, 10.2 g fibre, 19.1 mg cholesterol, 2,053 mg sodium
