6-8 medium beets, washed and tops removed
1 ½ T lemon juice or nice vinegar (such as Vinaigre de Banyuls
4 T walnut oil
Sea salt to taste
6 cups mache
3 medium sized oranges, peeled and sliced crosswise
1/3 cup walnuts, roughly chopped
Freshly ground pepper to taste

You will also need:
Aluminum foil
Roasting pan
Large bowl
Small bowl
Colander or salad spinner
8 individual serving plates


Roast the beets:

Preheat the oven to 425oF (218oC).  After the beets have been washed and the tops removed, wrap the beets in aluminum foil and seal the packet.  Place into a roasting pan and bake for about 1 hour.  Test the beets for tenderness with a fork.  When they are done, remove from the oven, reseal the packet and allow the beets to cool at room temperature.  When they are cool, open the packet and rub the skins off the beets.  Cut the beets into 1/2 inch slices.

Make the dressing: In a small bowl, whisk together the lemon juice and walnut oil.  Add the salt to taste.  Set aside.

To serve: Wash the mache and spin dry in a salad spinner, if available.  Place the sliced beets and sliced oranges onto the salad plates. Top with the mache. Sprinkle on the walnuts. Drizzle the dressing over the top.  Season generously with pepper.  Note:  You can add red onions, bleu cheese, endive or other ingredients to this versatile salad, as well.  Serves 8. 

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