RIAD'S BEET AND MACHE SALAD
This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place a sprig of thyme on top of each beet, season with salt and pepper to taste, and drizzle each beet with 1/4 teaspoon olive oil. Wrap each individually in aluminum foil. Coat bottom of a small cast-iron skillet evenly with 1 cup salt. Place skillet in oven, and roast beets until tender enough to be pierced with a sharp knife, 45 minutes to 1 hour. Allow to cool, and peel skin off beets by rubbing with a paper towel.
- Quarter leeks lengthwise, without cutting through the root end. Tie leeks together in a bunch with kitchen string.
- Prepare an ice-water bath. Bring medium pot of salted water to a boil. Blanch haricots verts until tender, 5 to 10 minutes. Remove haricots verts from pot with a strainer or slotted spoon, refresh in ice bath, and drain. Blanch leeks in same pot until tender, 10 to 15 minutes. Drain, and cool to room temperature. Cut leeks through the root end, to make eight quarters; set aside.
- Heat remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Add walnuts; toast until fragrant. Season with salt.
- On individual plates, thinly slice 1 beet per plate with a mandoline. Season beets with salt and pepper. Arrange haricots verts and leeks on top of beets, then add mache. Drizzle vinaigrette over each salad. Place two slices of goat cheese on each salad plate, and sprinkle with toasted walnuts. Serve.
BEET AND MACHE SALAD WITH AGED GOAT CHEESE
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.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- 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.
- 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.
MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE
Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes very little dressing.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Mix together the dressing ingredients.
- Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.
- In a large salad bowl combine the mâche, radicchio, walnuts and tarragon, if using. Toss with the remaining dressing. Add the beets and Parmesan and toss again, or arrange the beets and Parmesan on top of the greens, and serve.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams
MY FAVORITE BEET SALAD
Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.
Provided by monkeydoo3
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g
ROASTED BEET, PEACH AND GOAT CHEESE SALAD
This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.
Provided by Megancake
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 2h40m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
- Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Nutrition Facts : Calories 691.2 calories, Carbohydrate 37.7 g, Cholesterol 44.8 mg, Fat 52.8 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 15.2 g, Sodium 555.4 mg, Sugar 21.8 g
MâCHE SALAD WITH YOGURT DRESSING
Mâche is a delicate green also known as lamb's lettuce, and it's now available in many Whole Foods stores and other supermarkets in the United States. It has a rich nutritional profile: It is very high in vitamin C, beta carotene, omega-3s and iron (it has even more than spinach). I love the contrast here between the mild, subtle mâche and the sharp, pungent garlic-spiked yogurt.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves 4 as a side salad
Number Of Ingredients 10
Steps:
- Place the mâche in a salad bowl. Whisk together the lemon juice, salt and pepper, and olive oil. Toss with the mâche.
- Combine the garlic cloves with a generous pinch of salt in a mortar and pestle and mash to a paste. Stir in the yogurt. Add to the salad and toss. Top with any of the optional ingredients, and serve at once.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 124 milligrams, Sugar 1 gram
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