Shukhi – warm beetroot & mushroom salad

Shukhi – warm beetroot & mushroom salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 25 mins Cook: 30 mins

Easy

Serves 6 - 8
This Ukrainian dish is traditionally eaten at Christmas - serve on toasted rye bread for a crostini-like starter or party canapé

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal134
  • fat3g
  • saturates0g
  • carbs19g
  • sugars13g
  • fibre4g
  • protein4g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 8 banana shallots, halved and sliced lengthways
  • 6 beetroot (around 900g/2lb), peeled and cut into matchsticks
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 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
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • small rye bread loaf, sliced and toasted
  • ½ small pack dill, chopped, to serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.