Jewel-toned beetsare marinated in a sherry-orange vinaigrette to tempertheir sweetness. With mache,a delicate field green, andcrackers with goat cheese,the salad makes a lively first course.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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