Russian Beet Salad with Chanterelles (“Vinaigrette”)
November is a season for chanterelles. I mean that at this time it is possible to buy these orange mushrooms (which are very popular in Europe) in some US grocery stores.
I like to fry chanterelles with onion and potato or to make a tart or pie with them. Another delicious way to prepare these mushrooms is to make a Russian beet salad.
I have no idea why this beet salad is called ‘vinaigrette’ in Russia. Perhaps it got its name after oil based French dressing which was used in this dish. Anyway, its name is “Vinaigrette”. It is the salad from my childhood when a bright and tasty bowl of diced vegetables dressed pretty much every holiday table in houses throughout the country. I used to prepare this beet salad for a New Year eve holiday table (for many-many years we didn’t celebrate Christmas in the Soviet Union, only the New Year).The Vinaigrette could be made: with apples, fish, sauerkraut, cranberries or pickled mushrooms … At this time I decided to add chanterelles to the famous Russian salad. And I liked the result very much.
Want some exotic taste? Try it! It is healthy, colorful and delicious.
One of my versions of Russian beet salad – the “Vinaigrette”.
- 4-6 oz chanterelles
- 2 medium beets
- 2 medium potatoes
- 2 medium carrots
- 1 large shallot (red or sweet onion), finely chopped
- 2 medium pickles, finely chopped
- ½ – 1 can of green peas ( about 400 g of the bank )
- 3-4 tbsp finely chopped dill , parsley or cilantro
- Black pepper
- 2 tbsp olive oil for frying chanterelle
- 1/8 – ¼ cup extra virgin olive oil
- 1 tbsp Dijon mustard or 1 ½ – 2 tbsp grainy Dijon mustard
Bake the beets in an oven.
Boil the potatoes and carrots. You can peel them or not. (Another healthy way to cook the vegetables – peel them, dice and cook using a steamer).
Give the chanterelles quick wash and dry them well with a paper towel. Cut large pieces in half or in quarters.
Heat the olive oil in a pan. Add the chanterelles and cook them over medium-high heat for about 10-12 minutes (just a little longer then common mushrooms – champignons).
For the salad dressing, whisk together the Dijon mustard and extra virgin olive oil.
Combine cooled vegetables and mushrooms in a salad bowl. Add canned peas, fresh herbs, the dressing, and stir.
Store the salad in a refrigerator. Before serving, let it sit at room temperature for 15-30 minutes so the olive oil melts.
Cook with pleasure and enjoy the world!