Salad of Beets, Mache, and Tangerines Recipe

The Hale Groves Team


4 beets, 2 inches in diameter
4 Hale Groves Tangerines, peeled, sectioned, pith removed
4 handfuls mache, washed and roots trimmed
2 scallions, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
salt and freshly ground black pepper
1/4 cup good quality virgin olive oil


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.  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 has been incorporated, drizzle the vinaigrette over the salads and serve.

Serves 4
Preparation time: 45 minutes

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