Warm Mushroom and Beetroot Salad, with Toasted Almond and Mustard Dressing
Created by Chef Anthony Rose, of The Drake Hotel in Toronto, for Almond Board of California
To create this delectable dish, Chef Anthony Rose uses his favourite local Canadian mustard, Kozlik's Triple Crunch, for an extra pop of flavour. Try using your favourite mustard for a personalized touch on this sweet salad topped with crunchy toasted almonds.
Lay down three sheets of tinfoil and place red beets, 2 cloves of garlic and 2 bay leaves in the centre of the foil; season with half the salt and pepper. Do the same with the striped beets and remaining garlic, bay leaves, salt and pepper.
Wrap tinfoil into sealed bundles and roast until tender, approximately 2 hours. Allow to cool and peel and cut beets into wedges.
Meanwhile, clean mushrooms and tear or slice into thick pieces. In a sauté pan over high heat, cook smashed garlic in olive oil for one minute. Add mushrooms, 2 bay leaves, season with salt and pepper and cook until mushrooms are golden brown, stirring frequently.
Add white wine to deglaze pan, scraping up any bits. Toss in cubed butter and remaining herbs and toss until butter is melted and incorporated into the sauce.
Toasted Almond and Mustard Dressing
With a hand blender, blend shallot, lemon juice, honey, salt and pepper. Slowly blend in oil until emulsified. Whisk in mustard and refrigerate for a day before use.
Before serving stir in toasted crushed almonds.
Divide beets on plates, and mushrooms over top, Sprinkle mustard and almond dressing over the whole salad.
Per recipe: 699.8 calories, 59.4 g fat (11.1 g saturated fat), 11.6 g protein, 35.5 g carbohydrates, 10.2 g fibre, 19.1 mg cholesterol, 2,053 mg sodium