Shukhi – warm beetroot & mushroom salad recipe | Good Food

Ingredients

• 2 tbsp rapeseed oil
• 8 banana shallots halved and sliced lengthways
• 6 beetroot (around 900g/2lb), peeled and cut into matchsticks
• 200g wild or oyster mushrooms
• 6 tbsp sherry vinegar
• 2 tbsp brown sugar or honey
• 3 garlic cloves finely grated
• few tarragon sprigs, leaves chopped
• small rye bread loaf, sliced and toasted
• ½ small pack dill chopped, to serve