Best 3 Beet Salad With Pickled Mushrooms And Caramelized Shallots Recipes

Welcome to a culinary journey where earthy beets, tangy pickled mushrooms, and caramelized shallots harmonize to create a symphony of flavors. This delightful beet salad is not just a feast for your taste buds but also a visual masterpiece. As you delve into the depths of this recipe, you'll discover a captivating interplay of textures, from the tender yet crisp beets to the soft and succulent mushrooms, all bound together by a luscious dressing that elevates the dish to a whole new level.

But the culinary adventure doesn't stop there. Alongside the main event, this article presents a trio of tantalizing recipes that will elevate your culinary repertoire. Learn the art of pickling mushrooms, transforming them into a delightful tangy treat. Discover the secrets of caramelizing shallots, unlocking their inherent sweetness and adding a touch of sophistication to your dishes. And last but not least, master the art of crafting a vinaigrette dressing, a versatile condiment that adds a burst of flavor to salads, grilled vegetables, and more. Get ready to embark on a culinary voyage that will leave you craving more.

Let's cook with our recipes!

PICKLED BEET SALAD

Pickled Beet Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8

Number Of Ingredients 6

Ingredients

2 pounds medium fresh beets, about 2 bunches with tops
1 medium red, halved and sliced
1/3 cup sugar
1 cup white wine, tarragon, or cider vinegar
1/3 cup water
2 teaspoons kosher salt

Steps:

Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

GREEN SALAD WITH PICKLED SHALLOTS

Green Salad with Pickled Shallots image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 cup chopped walnuts
1/4 cup apple cider vinegar
1 tablespoon honey
Kosher salt
1 large shallot, thinly sliced
2 heads Boston lettuce, torn
1 head red leaf lettuce, torn
1 small head radicchio, torn
2 tablespoons sour cream
2 tablespoons extra-virgin olive oil
2 teaspoons dijon mustard
Freshly ground pepper

Steps:

Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet. Bake until toasted, 6 to 7 minutes. Let cool.
Make the pickled shallot: Combine the vinegar, honey and 3/4 teaspoon salt in a small microwave-safe bowl. Microwave until hot, about 30 seconds. Add the shallot and let sit 15 to 20 minutes.
Combine the lettuces and radicchio in a large bowl. Remove the shallot from the pickling liquid and add to the salad along with the toasted walnuts. Whisk the sour cream, olive oil and mustard into the pickling liquid; season with pepper. Drizzle over the salad, season with salt and pepper and toss.

MARINATED BEET SALAD

Marinated Beet Salad image

This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

Provided by Myra

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 4h20m

Yield 4

Number Of Ingredients 5

Ingredients

1 (16 ounce) can whole beets
¼ cup white sugar
1 teaspoon prepared mustard
¼ cup white wine vinegar
¼ cup diced red onion

Steps:

Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g

Tips:

To save time, use pre-cooked beets or canned beets. If using fresh beets, roast them in the oven or boil them until tender.
To make the pickled mushrooms, use a variety of mushrooms, such as shiitake, oyster, or cremini. Slice the mushrooms thinly and marinate them in a mixture of vinegar, water, sugar, and spices. Let the mushrooms marinate for at least 30 minutes before using.
To caramelize the shallots, slice them thinly and cook them in a pan with butter over medium heat until they are golden brown and softened. Stir the shallots frequently to prevent them from burning.
To assemble the salad, combine the beets, mushrooms, shallots, and arugula in a bowl. Drizzle the salad with a vinaigrette dressing made with olive oil, vinegar, salt, and pepper. Toss the salad to coat.
Serve the salad immediately or chill it for later.

Conclusion:

This beet salad with pickled mushrooms and caramelized shallots is a delicious and healthy dish that is perfect for a light lunch or dinner. The sweetness of the beets and shallots pairs well with the tanginess of the pickled mushrooms, and the arugula adds a peppery bite. This salad is also a good source of vitamins and minerals, including folate, potassium, and vitamin C.