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Beet and Mache Salad with Aged Goat Cheese

Jewel-toned beets are marinated in a sherry-orange vinaigrette to temper their sweetness. With mache, a delicate field green, and crackers with goat cheese, the salad makes a lively first course.

Source: Martha Stewart Living, July 2004


  • 2 pounds mixed beets, such as red and Chioggia
  • Orange Vinaigrette
  • 1/4 cup fresh chervil leaves
  • 3 ounces mache or other tender lettuce
  • Coarse salt and freshly ground pepper
  • 6 ounces Bucheron or other aged goat cheese, room temperature, for serving
  • Crackers, for serving


  1. Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with vinaigrette. Let stand 30 minutes.

  2. Toss together chervil and mache. Top with beets and 2 tablespoons vinaigrette from bowl. Season with salt and pepper. Serve with goat cheese and crackers.

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