Mache with Baby Beets and Walnuts

Name: Mache with Baby Beets and Walnuts
Yield: 2 portions
Ingredients: 1 small Belgian endive, julienned lengthwise; 4 small bunches of mache, trimmed (1 cup leaves), rinsed, and patted dry; 4 small bunches of mache, trimmed (1 cup leaves), rinsed, and patted dry; Freshly ground black pepper, to taste; ¼ teaspoon sugar; ¼ teaspoon salt; 1 tablespoon snipped fresh chives; 1 teaspoon Dijon mustard; ¼ cup walnut oil; 1 tablespoon tarragon vinegar; ¼ cup coarsely chopped walnuts; 6 tiny beets, with 1 inch of stem, rinsed well

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The delicate flavor of mâche shines through clearly even in the presence of sweet beets and toasted walnuts.

Ingredients

¼ cup coarsely chopped walnuts
6 tiny beets, with 1 inch of stem, rinsed well
¼ cup

Method

Preheat the oven to 350°F.
Spread out the walnuts in a small baking pan. Place the pan in the oven, and toast the nuts until they are lightly browned,