Beet and Mache Salad

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"Beets are simmered until tender, then cut into wedges and served over fresh greens with a tarragon vinaigrette dressing."
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1 h 20 m servings 87 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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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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...

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