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Salad of Mache w/ Roasted Beets and Orange Vinegar
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A twist on a favorite classic salad in France.

Katherine C.


  • 1 1 oz (28 grm). clove shallot, finely diced
  • 3 Tbsp (45 ml). orange juice
  • 1 tbsp (15 ml) sherry vinegar
  • 1/4 tsp (1 ml). chopped orange zest
  • 3 Tbsp (45 ml). extra virgin olive oil
  • sea salt and black pepper, to taste
  • 1/2 lb (.2 kg). red or golden baby beets, roasted and peeled, cut in half
  • 4 oz (112 grm). mache lettuce
  • 1/4 cup (60 ml) chopped, toasted walnuts
  • Combine shallots, orange juice, vinegar, and zest in small bowl.
  • Whisk in olive oil, season with salt and pepper, and set aside.
  • Toss halved beets with 2 tbsp (30 ml) to 3 Tbsp (45 ml). of vinaigrette; set aside.
  • Dress the Mache with the remaining vinaigrette.
  • Divide the greens onto 4 plates.
  • Garnish with beets and nuts.
K's notes: This recipe doesn't make a whole lot of vinagrette, I would make a little more if desired. I didn't bother chopping the Microplaned orange zest but just threw it in. I also added more orange juice to make the salad taste more "orangey". For the beets, I didn't bother roasting but just steamed normal-sized beets and then cubed them (roasting is probably sweeter, but didn't have an issue). The walnuts were warm when I sprinkled them on. The mache is in little lettuce "clumps" which I didn't separate but just tossed as is onto the plate. This led for a really nice and interesting texture with the mache, beets, walnuts, and shallots. I can think of other variations on this salad that would be interesting to try. BTW, if you don't own sherry vinegar, you can buy a decent Spanish brand for about $4.50 a bottle ... I have several other recipes that call for it, so we actually use it!


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