Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 30–45 minutes, until fork-tender. Alternatively, boil the beets in salted water for about 30 minutes.

In a skillet, heat 2 tablespoons of olive oil over low heat. Add thinly sliced shallots and sauté gently for 10–15 minutes until they turn golden brown and caramelized.

In a mixing bowl, whisk together sherry vinegar, salt, and your choice of fresh herbs. Add sliced mushrooms and toss them to coat evenly. Refrigerate for at least 1–2 hours.

Once the beets have cooled and the mushrooms are pickled, slice the beets into rounds and arrange them on a platter. Layer the pickled mushrooms on top, followed by caramelized shallots.

Drizzle the assembled salad with olive oil and season generously with salt and pepper to taste. Toss gently if desired.