Salade de Betterave et de Mâche - Beet and Mache Salad

By Debra Fioritto

Beet Mache RecipeWhen I lived in Angers a few years ago, one of my favorite discoveries in the market there was mâche. It is grown around Nantes, not far from Angers, so many farmers offered it. I think I actually became addicted to it! Another find was the roasted beets sold singly and still wrapped in their foil. I've combined both of my "addictions" in this colorful fall salad. Et voilà:

Salade de Betterave et de Mâche - Beet and Mache Salad

Pronounced: sah-LAHD  duh  bet-TRAHV eh duh mahsh


INGREDIENTS:

2-3 golden beets, roasted
1 lb. mâche
2 hardboiled eggs
roasted walnuts


FOR THE VINAIGRETTE:
6 Tablespoons olive oil
2 teaspoons walnut oil
2 Tablespoons vinegar
1-1/2 teaspoons Dijon mustard
salt and freshly ground pepper
fleur de sel (optional)


PREPARATION:

To roast the beets: Wrap the beets in foil. Place in a preheated 425F oven. Cook for 40-60 minutes, depending on the size of the beets. Remove from oven and allow to cool. Rub off the skins.

1. Place the vinegar, mustard, salt and pepper in a bowl and whisk to dissolve the salt.

2. While whisking, pour in the oils and continue to whisk until the vinaigrette is completely blended.


To serve: Just before serving, slice the beets. Toss the beets and mâche together in a bowl. Drizzle on the vinaigrette and toss again. Sprinkle a bit of fleur de sel on the salad if desired. Serve garnished with the hard boiled eggs and walnuts.

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