Ingredients for Wild Mushroom, Roasted Beet, and Goat Cheese Salad with Onion Purée

• 1 cucharada de aceite de oliva

• 5 cipollini onions, peeled and cut into quarters

• 1/2 medium shallot, minced

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• 80 ml de crema doble

• 45ml walnut oil

• 60g fresh chanterelle mushrooms, cleaned and trimmed

• 60g fresh black trumpet mushrooms, cleaned and trimmed

• 60g fresh royal trumpet mushrooms, cleaned, trimmed, and cut into quarters

• 4 sprigs fresh sage

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• 8 medium red beets, trimmed and scrubbed

• 8 medium golden beets, trimmed and scrubbed

• 60ml de aceite de oliva

• Zest and juice of 1 Meyer lemon

• 2 cucharadas de cebollino fresco picado

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• 1/4 cup pumpkin seeds

• 2 tablespoons walnut oil

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• 20 English peas, shelled

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• 30g goat cheese

In a medium sauté pan over moderate heat, warm the oil. Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the double cream, and continue to cook, stirring occasionally, about 5 minutes. Transfer the onion mixture to a food processor or blender and process until smooth.

In a medium sauté pan over high heat, warm the walnut oil. Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.

Precalienta el horno a 218°C.

Arrange the beets in a large, deep baking dish and drizzle with the oil. Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters. Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.

Precalienta el horno a 191°C.

Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.

Fill a large bowl with ice water.

In a large pot of boiling salted water, blanch the peas until just tender. Drain, then immediately plunge the peas into the ice water to stop cooking. Drain the peas again and pat them dry.

In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.