Beetroot and mache salad

Serves 4

  • 120-150g mache (corn salad or lamb’s lettuce (Valerianella locusta))
  • 1 beetroot  weighing about 250-300g, peeled

for the vinaigrette

  • 1tbsp good-quality tarragon vinegar
  • 2tsp Dijon mustard
  • 1 clove of garlic, peeled
  • 2tbsp olive oil
  • 2tbsp vegetable or corn oil
  • Salt and freshly ground black pepper
  1. Shred the raw beetroot as finely as possible, on a mandolin (a shredding/slicing machine) or by hand. If you can’t find raw beetroot, cooked will do.
  2. Put all the vinaigrette ingredients into a clean bottle or jar. Give them a good shake and leave to infuse overnight at room temperature.
  3. To serve, put the mache into a mixing bowl with the beetroot, season with salt and pepper and mix in the vinaigrette to taste.
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