Salad of Beets, Mache and Clementine’s Recipe



4 beets, 2 inches in diameter
4 Hale Clementine’s peeled, sectioned, pith removed
4 handfuls mache, washed and roots trimmed
2 scallions, thinly sliced


Trim the beet stems and roots, leaving 2 inches of each attached to the beets.  Drop them in boiling, salted water and boil for 25 to 30 minutes, or until just tender.  Then plunge them into a cold-water bath until cool.  Cut off the ends and slice crosswise in 1/8-inch-thick slices.  Arrange the beet slices and Clementine sections around 4 serving plates.  Pile the mache in the center of each plate.  Scatter the scallions over each salad.


1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
¼ cup good quality virgin olive oil

In a small bowl, combine the vinegar, lemon juice, mustard, and salt and pepper to taste.  Whisk, adding the oil in a stream.  When all the oil in a stream.  When all the oil has been incorporated, drizzle the vinaigrette over the salads and serve.
YIELD: 4 servings.

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