Ingredients
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
1/3 cup walnuts, roughly chopped
Freshly ground pepper to taste
You will also need:
Aluminum foil
Roasting pan
Large bowl
Small bowl
Whisk
Colander or salad spinner
Instructions
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 ½ inch pieces and put them into a large bowl. Set aside.
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. Put the mache into the large bowl with the beets. Pour the dressing over the beets and mache and mix well. Add the cracked walnuts and toss. Season generously with pepper. Note: You can add red onions, bleu cheese, endive or other ingredients to this versatile salad, as well. Serves 8.