Courtesy Gerard Craft, chef, Niche, St. Louis
Published: June 16, 2016
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.