INGREDIENTS

  • 9 medium size beets, tops on
  • Salt and pepper to taste
  • 1 small red onion, finely diced
  • 1/2 cup (125 mL) hazelnuts, toasted and chopped
  • 1/2 cup (125 mL) quartered cherry tomatoes
  • 6 tbsp mushroom vinegar (recipe below – make 2 days prior)
  • 4 tbsp olive oil
  • 3 stalks rosemary, picked and chopped

 

TECHNIQUE

  1. Preheat you oven to 400F
  2. Cut the stalks and leaves off of the beetroot.  Remove the stalks from the leaves then cut the leaves into bite size pieces.
  3. In a pot, cover beets with cold water and cook until fork tender.
  4. While still warm, wipe the skin off the beets using a kitchen towel or paper towel.
  5. Allow to cool then cut into wedges.
  6. Toss the cut beets with olive oil, salt and pepper.  Place in a high sided roasting pan.
  7. Roast the beets for 10 minutes then remove from oven.  While warm, mix through the beet greens, mushroom vinegar, red onion and rosemary.
  8. Transfer to a serving dish and top with hazelnuts.

 

 

RADISH SALAD WITH WARM VINAIGRETTE

 

INGREDIENTS

  • 500 g mushroom stems (preferably shiitake)
  • 500 ml seasoned rice vinegar
  • 100 ml soy sauce

 

TECHNIQUE

  1. Over high heat grill or pan sear the mushroom stalks until a medium char exits.
  2. Mix together the soy sauce, vinegar and stalks.
  3. Place into a covered container.  Allow to sit for at least 2 days before using.

 

ROOT TO TIP RADISH SALAD

YIELDS 6

 

INGREDIENTS

  • 10-12 radishes with their greens attached
  • 6 cups baby arugula
  • 6 cups baby kale
  • 1 bunch chives
  • 1 ½ cup of warm butter vinaigrette (recipe below)
  • Salt and pepper to taste

 

TECHNIQUE

  1. Cut the radish greens from the root, rinse and place the greens into a large bowl with the arugula and kale.
  2. Slice the radish root very thinly, preferably using a mandolin.
  3. Gently pick the basil leaves and slice the chives very finely.
  4. Toss the greens with sliced radish and herbs.
  5. Add the warm butter vinaigrette to the greens and mix well.
  6. Season the salad with salt and pepper to taste.

 

 

WARM BUTTER VINAIGRETTE

 

INGREDIENTS

  • ¼ cup salted butter
  • 2 tbsp white wine vinegar
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 2 tsp truffle oil, optional
  • 2 tsp truffle paste, optional

 

TECHNIQUE

  1. Melt the butter in a small pan over low heat.
  2. Once melted, whisk in white wine vinegar, mustard and honey.
  3. If using, add truffle oil and truffle paste.
  4. Use this vinaigrette while warm.