Warm Mushroom and Beetroot Salad, with Toasted Almond and Mustard Dressing

Ingredients

• 2 lbs red beets
• 2 lbs striped beets
• 4 cloves garlic
• 4 bay leaves
• 2 tsp kosher salt
• 1 tsp cracked black pepper
• 1⁄2 lb oyster mushroom
• 1⁄2 lb king oyster mushroom
• 1⁄2 lb shitake mushroom
• 1⁄2 lb hen of the woods mushroom
• 1/3 cup white wine
• 1⁄2 cup extra virgin olive oil
• 5 tbsp cold cubed unsalted butter (cold, cubed)
• 2 bay leaves
• 1 clove garlic (smashed, in skin)
• 1 tbsp kosher salt
• 1⁄4 bunch tarragon (chopped)
• 1⁄4 bunch chives (chopped)
• 1/8 bunch parsley (chopped)
• 1 shallot (peeled, chopped)
• 1⁄4 cup lemon juice
• 1 tbsp acacia honey
• 1 cup extra virgin olive oil
• 1 tsp kosher salt
• 1⁄2 tsp cracked black pepper
• 2 tbsp mustard
• 1 cup almonds (toasted crushed)