Beet and Mache Salad


"Beets are simmered until tender, then cut into wedges and served over fresh greens with a tarragon vinaigrette dressing."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


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

See full nutrition

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.

On Sale

What's on sale near you.


  • 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.
You might also like




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...