Mâche with Beets and Walnuts

comments (2) March 26th, 2008

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Click To Enlarge Photo: Janet Jemmott

1/2 lb. beets, skins on
2 tsp. caraway seeds (optional)
5 Tbs. walnut oil
1 Tbs. red wine vinegar
1 Tbs. balsamic vinegar
Freshly ground white pepper
1/2 lb. mâche, washed and dried
1/2 cup freshly shelled, chopped walnuts

8 servings

Put the beets and caraway seeds in a small saucepan and add enough water to cover the beets. Bring the water to a boil, reduce the heat, and simmer the beets until tender, 30 to 40 minutes. Run the beets under cold water, then remove their skin. (Alternatively, the beets may be wrapped in foil, baked whole in the oven, then peeled.)

When they’re cool, chop the beets into 1/2-inch cubes and set aside in a bowl. The beets can be prepared in advance, but the rest of the recipe should be done just before serving. 

Make a vinaigrette with the oil, vinegars, salt, and pepper. Pour half the mixture over the beets and allow them to marinate for half an hour.

Arrange the mâche in a large bowl or on separate plates. Add the marinated beets and the walnuts, and mix gently. Drizzle the remaining vinaigrette over the salad. Serve immediately.

Recipe by Ingrid Bauer
February 2000
from issue #25

posted in: greens, beets, side dish

Comments (2)

williejohnson writes: Looks nice
Posted: 3:56 am on October 24th
marthacooper writes: incredibly awesome
Posted: 4:42 am on October 19th
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