Chef Tim Mackiddie of Jackson-Triggs Estate in Niagara-on-the-Lake, Ont., favours using fresh ingredients. Here is a recipe he created that features Canadian ingredients.
Warm "Entire" Beet Salad With Charred Mushroom Vinegar
Chopped hazelnuts add texture to whole roasted beets for a hearty dish. The vinegar must be made a few days ahead.
9 medium beets, tops on
50 ml (1/4 cup) olive oil
Salt and pepper, to taste
75 ml (1/3 cup) mushroom vinegar (recipe follows)
1 small red onion, finely diced
3 stalks rosemary, picked and chopped
50 ml (1/4 cup) toasted chopped hazelnuts
Heat oven to 200 C (400 F).
Cut stalks and leaves off beet. Remove stalks from leaves, then cut leaves into bite-size pieces. Set aside.
In a saucepot, cover beets with cold water and cook until fork tender. While warm, wipe skin off beets using a kitchen towel. Let cool, then cut into wedges.
Toss cut beets with olive oil, salt and pepper. Place in a high-sided roasting pan. Roast for 10 minutes, then remove from oven. While warm, mix with beet greens, mushroom vinegar, red onion and rosemary.
Transfer to a serving dish and top with hazelnuts.
Makes 6 servings.
Wine Pairing: Jackson-Triggs Niagara Estate Reserve Merlot 2012.
500 ml (2 cups) mushroom stems (preferably shiitake)
500 ml (2 cups) seasoned rice vinegar
30 ml (2 tbsp) soy sauce
Over high heat, grill or pan sear mushroom stalks until a medium char exists.
Mix together vinegar, soy sauce and stalks.
Place in a covered container. Let sit for at least 2 days before using.
Source: Tim Mackiddie, chef of Jackson-Triggs Estate, Niagara-on-the-Lake, Ont.
Note to readers: This is a corrected version. A previous item that moved on July 28 incorrectly attributed the creator of the recipe. It should be chef Tim Mackiddie of Jackson-Triggs Estate in Niagara-on-the-Lake, Ont.