Newspaper article The Canadian Press

Warm Beet Salad with Mushroom Vinegar Features Canadian Ingredients

Newspaper article The Canadian Press

Warm Beet Salad with Mushroom Vinegar Features Canadian Ingredients

Article excerpt

Warm beet salad features Canadian ingredients

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Chef Terry Pichor favours using fresh ingredients on the menu at the secluded Sonora Island Resort in homage to the coastal region where it's located. Following is a recipe he created that features Canadian ingredients that would be perfect for to try at home to this Saturday to mark Food Day Canada.

Sonora Island Resort is one of about 250 restaurants across the country that are celebrating Food Day Canada.

Warm "Entire" Beet Salad With Charred Mushroom Vinegar

Chopped hazelnuts add texture to whole roasted beets for a hearty dish. The vinegar must be made a few days ahead.

9 medium beets, tops on

50 ml (1/4 cup) olive oil

Salt and pepper, to taste

75 ml (1/3 cup) mushroom vinegar (recipe follows)

1 small red onion, finely diced

3 stalks rosemary, picked and chopped

50 ml (1/4 cup) toasted chopped hazelnuts

Heat oven to 200 C (400 F).

Cut stalks and leaves off beet. Remove stalks from leaves, then cut leaves into bite-size pieces. …

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