beet-and-mache-salad

Beet and Mache Salad

1 Review Add a Pic
  • Prep

    20 m
  • Ready In

    1 h 20 m
Recipe by  The Sonoma Diet Online

“Beets are simmered until tender, then cut into wedges and served over fresh greens with a tarragon vinaigrette dressing.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Trim beets, leaving 1 inch of stems attached. Cover beets with cold water by 2 inches in a 5- to 6-quart pot and boil, uncovered, until tender, 40 to 45 minutes (adding more water if necessary). Drain beets and let cool. Cut stems from beets with a small sharp knife, then peel and discard skin from beets. Cut beets into wedges.
  2. Mound mache alongside beets on a platter and drizzle with vinegar and oil. Sprinkle both with tarragon and kosher salt and pepper to taste. Serve at room temperature.

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Review (1)

Rate This Recipe
Julie M
2

Julie M

First off, we didn't have Mache, so substituted mixed greens. I really didn't know what tarragon was, but was pleasantly suprized by the minty licorice taste. Beets were yummy and the sweetness of the beet was a good complement to the vinegar.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 87 cal
  • 4%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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