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Kate Heyhoe

Kate's Global Kitchen

 

Salad of Mâche with Roasted Beets and Orange Vinaigrette

Salad Recipe provided by Epic Roots

 

1 (1 ounce) clove shallot, finely diced
3 tablespoons orange juice
1 tablespoon sherry vinegar
1/4 teaspoon chopped orange zest
3 tablespoons olive oil
salt and black pepper to taste
4 ounces mâche, washed
1/2 pound red or golden baby beets,
     roasted and peeled, cut in half
1/4 cup chopped, toasted walnuts

This is a twist on a favorite classic winter salad in France. The roasted beets complement the earthy qualities of the mâche and the orange adds a beautiful color. Combine the shallot, juice, vinegar and zest in a small bowl. Whisk in olive oil, season with salt and pepper, and set aside. Toss halved beets with 2-3 tablespoons of shallot vinaigrette. Set aside. Dress the mâche with the remaining vinaigrette. Divide the greens onto four plates, and garnish with beets and toasted walnuts.

Makes 4 servings

 

Mâche Salad Recipes (from Epic Roots)

Seared Pacific Salmon with Salad of Mâche

Salad of Mâche with Artichokes and Niçoise Olives

Salad of Mâche with Roasted Beets and Orange Vinaigrette

Salad of Mâche with Warm Wild Mushrooms

 

Kate's Global Kitchen: Posh Mâche

 

Copyright © 2002, Kate Heyhoe. All rights reserved.

 


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This page created June 2002

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