Beet and Mache Salad Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Beet and Mache Salad

Recipe by  

"Beets are simmered until tender, then cut into wedges and served over fresh greens with a tarragon vinaigrette dressing."

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Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Trim beets, leaving 1 inch of stems attached. Cover beets with cold water by 2 inches in a 5- to 6-quart pot and boil, uncovered, until tender, 40 to 45 minutes (adding more water if necessary). Drain beets and let cool. Cut stems from beets with a small sharp knife, then peel and discard skin from beets. Cut beets into wedges.
  2. Mound mache alongside beets on a platter and drizzle with vinegar and oil. Sprinkle both with tarragon and kosher salt and pepper to taste. Serve at room temperature.
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Reviews More Reviews

Apr 08, 2007

First off, we didn't have Mache, so substituted mixed greens. I really didn't know what tarragon was, but was pleasantly suprized by the minty licorice taste. Beets were yummy and the sweetness of the beet was a good complement to the vinegar.

 

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Nutrition

  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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