Raw Beet & Morel Salad

Matthew All Recipes, Beet Recipes, Morel Mushroom Recipes, Root & Rhizome Recipes 2 Comments

Raw Beet & Morel Salad

Makes 4 Servings
wine WINE PAIRING
Gruner Veltliner from Austria or an Oregon Pinot Noir

Crunchy mild raw beets sliced paper thin, savory fennel seeds & rich earthy morels on top of creme fraiche…what’s not to love?

INGREDIENTS
  • 1 Red Beet
  • 1 Golden Beet
  • Fronds from one Fennel Bulb
  • 2 cups Fresh Morel Mushrooms
  • 2 tsp Fennel Seed
  • 1 cup Chicken Stock
  • 2 tsp Lemon Juice, freshly squeezed
  • 4 tbsp Crème Fraiche
  • 2 tsp Sherry Vinegar
  • Unsalted Butter
  • Olive Oil
  • Salt

DIRECTIONS

1

Lightly toast the fennel seeds until aromatic in a dry pan, tossing frequently.
2

Saute the morels in butter (Butter Sautéed Morels Recipe).
3

Simmer the chicken stock on the stove until it almost reaches a syrup consistency.
4

Wash & peel the beets. Slice them as thin as possible using a mandolin or v-slicer.
5

Toss the beats in separate bowls with 1 ½ tsp of the chicken broth, a tsp of lemon juice and a 1tsp sherry vinegar, 1 tbsp of olive oil added to each.
6

Cut the fennel fronds off the bulb, then rinse & dry them.
7

Add most the fennel fronds, a couple pinches of salt, pepper and 1 tsp fennel seed to each bowl of beets.
8

Spread a tbsp of crème fraiche on each plate.
9

Plate the beets together along with the butter sautéed morels.
10

Sprinkle with a little fleur de sel, fennel seed, the remaining fennel fronds, and a drizzle of olive oil.
11

Serve.
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