Beet Salad with Pickled Mushrooms and Caramelized Shallots
Beet Salad with Pickled Mushrooms and Caramelized Shallots is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place beets in a large pot.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
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.
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.
Pour dressing off mushrooms over beets in bowl.
Add tarragon and toss to coat.
Top with shallots and pickled mushrooms; season with pepper.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.