Raw Beet & Morel Salad
Makes 4 Servings
|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?
- 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
Lightly toast the fennel seeds until aromatic in a dry pan, tossing frequently.
Saute the morels in butter (Butter Sautéed Morels Recipe).
Simmer the chicken stock on the stove until it almost reaches a syrup consistency.
Wash & peel the beets. Slice them as thin as possible using a mandolin or v-slicer.
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.
Cut the fennel fronds off the bulb, then rinse & dry them.
Add most the fennel fronds, a couple pinches of salt, pepper and 1 tsp fennel seed to each bowl of beets.
Spread a tbsp of crème fraiche on each plate.
Plate the beets together along with the butter sautéed morels.
Sprinkle with a little fleur de sel, fennel seed, the remaining fennel fronds, and a drizzle of olive oil.