Beet and Mache Salad with Aged Goat Cheese

Name: Beet and Mache Salad with Aged Goat Cheese
Ingredients: 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

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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.

Martha Stewart Living, July 2004

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Ingredients

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

Directions

Step 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.

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Step 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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Beet and Mache Salad with Aged Goat Cheese

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Beet and Mache Salad with Aged Goat Cheese

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Ingredients

Directions

Reviews

All Reviews for Beet and Mache Salad with Aged Goat Cheese