Salad of Mâche and Beets

Name: Salad of Mâche and Beets
Yield: 6 servings
Cuisine: German
Ingredients: 1 pound (8 or 9) smallish beets (weighed with 2 inches of tops); ½ teaspoon salt; 1 tablespoon balsamic vinegar; 1 tablespoon red wine vinegar; 3 tablespoons olive oil; 3 tablespoons corn oil; 3 small bunches mâche (about 8 ounces), cleaned (see Preparation) and thoroughly dried; 1–2 tablespoons finely slivered scallions; Few drops hot pepper sauce or pepper sherry; Few drops hot pepper sauce or pepper sherry

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

In France one of the traditional accompaniments to mache is beets. The earthy sweetness and glowing color provide a delicious and beautiful complement.

Ingredients

1 pound (8 or 9) smallish beets (weighed with 2 inches of tops)
½ teaspoon</

Europe
United Kingdom
Austria
Germany
Belgium
Italy
France
Side dish
Mediterranean
Vegan

Method

Do not trim little bits of stem from beets. Boil the beets until tender, about 20 minutes or more. Drain and let cool until you can slip off the skins; slice off the stems. Cut fairly thin slices; cut these into strips ¼-½ inch wide.
Combine salt, vinegars, pepper sauc