Courtesy Gerard Craft, chef, Niche, St. Louis
- 12 small red beets, scrubbed clean
- 2 tablespoons canola oil, plus as needed
- Salt, to taste
- ½ cup maple syrup
- 2 tablespoons white distilled vinegar, divided
- ¼ cup white miso
- ¼ cup plain Greek yogurt
- 2 tablespoons heavy cream, whisked until thick
- 2 whole maitake mushrooms (can substitute oyster or hen of the woods mushrooms), torn into chunks
- 1 sprig rosemary
- ½ cup candied pecans, chopped (for garnish)
- 1 tablespoon fresh oregano, minced (for garnish)
Preheat oven to 300 ̊F. Toss beets with just enough oil to coat. Add salt, and wrap beets in foil. Bake until tender, about 1 hour, or until butter knife can slide in easily. Once cool enough to handle, peel beets (use gloves), and cut into assorted organic shapes.
Simmer maple syrup, 1 tablespoon vinegar and pinch of salt until reduced to glaze. Brush or spoon over beet chunks.
To make miso yogurt, purée miso and yogurt in blender or food processor until smooth. Fold in cream, and salt to taste. Set aside.
Heat 2 tablespoons oil in sauté pan over medium-high heat. Add mushrooms and pinch of salt. Cook until browned and softened. Add butter, basting until butter starts to brown. Add salt, to taste. Remove mushrooms, and set aside. Add rosemary, and cook briefly to bring out aromatics. Deglaze pan with 1 tablespoon vinegar. Pour sauce into small bowl. Set aside.
Place dollop of miso yogurt on plate. Lay beets over yogurt, then mushrooms. Spoon rosemary sauce on top. Garnish with pecans and oregano. Serves 4.