Low-fat Christmas recipe for 6 - 8 people, takes only 30 mins; recipe has rapeseed oil, banana shallot, beetroot, oyster mushroom, sherry vinegar, brown sugar, garlic clove, tarragon, rye bread and dill.
Shukhi - warm beetroot & mushroom salad
Course: Low-fat Christmas
Servings
6 - 8
servings
Prep time
25 mins
Ingredients
- Garlic Clove: 3 garlic cloves, finely grated
- Beetroot: 6 beetroot (around 900g/2lb), peeled and cut into matchsticks
- Dill: 1/2 small pack dill, chopped, to serve
- Brown Sugar: 2 tbsp brown sugar or honey
- Rye Bread: small rye bread loaf, sliced and toasted
- Sherry Vinegar: 6 tbsp sherry vinegar
- Rapeseed Oil: 2 tbsp rapeseed oil
- Tarragon: few tarragon sprigs, leaves chopped
- Banana Shallot: 8 banana shallots, halved and sliced lengthways
- Oyster Mushroom: 200g wild or oyster mushrooms
Directions
- Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in an ovenproof frying pan and add the shallots. Cook over a medium-low heat for 5-10 mins until the shallots start colouring a little.
- Add the beetroot, season well and put the pan in the oven. Cook for 10 mins, then stir and return to the oven for another 10 mins until the shallots are golden and the beetroot is cooked through but still firm.
- Meanwhile, heat the remaining oil in a large, non-stick frying pan and fry the mushrooms until golden. Mix the vinegar, sugar, garlic and some seasoning together to make the dressing. Taste to ensure you have a good balance of sweet and sour flavours - it should also be quite garlicky.
- When the beetroot is done, stir in the dressing and tarragon. Top the rye bread slices with some warm beetroot salad, the mushrooms and a scattering of dill.
