Beet Salad with Pickled Mushrooms and Caramelized Shallots
A vibrant and flavorful salad featuring tender beets, wild mushrooms pickled in sherry vinegar, and sweet caramelized shallots, all brought together with fresh tarragon and a honey-garlic dressing.
Ingredients
- •4 lb beets
- •1½ tsp kosher salt
- •½ cup extra-virgin olive oil
- •8 oz wild mushrooms
- •6 Tbsp sherry vinegar
- •1 Tbsp honey
- •2 cloves garlic
- •6 whole shallots
- •2 Tbsp tarragon
- •to taste black pepper
Cooking Instructions
- 1.
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.
60 min
- 2.
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.
6 min
- 3.
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.
30 min
- 4.
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.
4 min
- 5.
Pour dressing off mushrooms over beets in bowl. Add tarragon and toss to coat. Top with shallots and pickled mushrooms; season with pepper.
5 min
- 6.
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.
