SHUKHI - WARM BEETROOT & MUSHROOM SALAD

Shukhi - warm beetroot & mushroom salad image

This Ukrainian dish is traditionally eaten at Christmas - serve on toasted rye bread for a crostini-like starter or party canapé

Provided by Olia Hercules

Time 55m

Number Of Ingredients 10

Ingredients

2 tbsp rapeseed oil
8 banana shallots , halved and sliced lengthways
6 beetroot (around 900g/2lb), peeled and cut into matchsticks
200g wild or oyster mushrooms
6 tbsp sherry vinegar
2 tbsp brown sugar or honey
3 garlic cloves , finely grated
few tarragon sprigs, leaves chopped
small rye bread loaf, sliced and toasted
½ small pack dill , chopped, to serve

Steps:

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.

Nutrition Facts : Calories 134 calories, Fat 3 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium