Mache Salad with Beets
This Mache Salad with Beets is a delightful and nutritious combination of earthy flavors and creamy textures. The tender, nutty flavor of mache pairs beautifully with the sweetness of boiled beets, the crunch of walnuts, and the tangy creaminess of goat cheese. A red wine vinaigrette ties everything together, making this salad a perfect choice for a light yet satisfying meal.
Ingredients
- Mache (lamb’s lettuce) (4 cups), rinsed and dried – Provides a delicate, nutty base.
- Boiled beets (2 medium), peeled and sliced – Adds a sweet, earthy flavor.
- Walnuts (1/4 cup), toasted – Adds a crunchy, nutty texture.
- Goat cheese (1/4 cup), crumbled – Offers a creamy, tangy contrast.
- Red wine vinaigrette (see recipe below) – A tangy dressing that enhances the flavors of the salad.
- Salt and pepper to taste – To enhance the overall flavor.
Red Wine Vinaigrette Ingredients
- Red wine vinegar (2 tablespoons) – Provides a tangy base.
- Olive oil (4 tablespoons) – Adds richness and helps emulsify the dressing.
- Dijon mustard (1 teaspoon) – For a touch of sharpness and depth.
- Honey (1 teaspoon) – Balances the acidity with a hint of sweetness.
- Garlic (1 clove), minced – Adds a savory, aromatic flavor.
- Salt and pepper to taste – To adjust the flavor.
Instructions
- Prepare the Mache: Rinse and dry the mache thoroughly. Place in a large salad bowl.
- Boil the Beets: If not already boiled, cook the beets in simmering water for about 30-40 minutes until tender. Let them cool, then peel and slice them into thin rounds or wedges.
- Add the Beets and Walnuts: Arrange the sliced beets over the mache, then sprinkle the toasted walnuts on top.
- Add the Goat Cheese: Crumble the goat cheese over the salad, distributing it evenly.
- Prepare the Red Wine Vinaigrette: In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- Dress the Salad: Drizzle the red wine vinaigrette over the salad. Toss gently to combine all the ingredients, ensuring the dressing coats everything evenly.
- Season to Taste: Add salt and pepper to taste, adjusting the seasoning as needed.
- Serve: Serve immediately as a refreshing starter or a light main course.
Nutritional Information
- Calories: Approximately 280 kcal per serving
- Protein: 6 grams
- Fat: 22 grams (includes healthy fats from walnuts and olive oil)
- Carbohydrates: 14 grams
- Fiber: 5 grams
- Vitamins: High in Vitamin A and C from the mache and beets, with additional calcium from the goat cheese.
Variations and Tips
- Alternative Cheeses: Substitute goat cheese with feta or blue cheese for a different flavor profile.
- Additional Ingredients: Add sliced red onion or avocado for extra flavor and texture.
- Storage: This salad is best served fresh, but you can prepare the beets and vinaigrette ahead of time and assemble just before serving.
This Mache Salad with Beets is a beautiful way to enjoy the earthy sweetness of beets and the creamy tang of goat cheese, all balanced by the tender mache and crunchy walnuts. It’s a versatile dish that works well as a light lunch or a starter for a larger meal. Share your thoughts or variations with us in the comments, and don’t forget to visit our garden center for everything you need to grow your own mache and more!
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