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Beet and Mache Salad

"Beets are simmered until tender, then cut into wedges and served over fresh greens with a tarragon vinaigrette dressing."
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Ingredients

1 h 20 m servings 87 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Trim beets, leaving 1 inch of stems attached. Cover beets with cold water by 2 inches in a 5- to 6-quart pot and boil, uncovered, until tender, 40 to 45 minutes (adding more water if necessary). Drain beets and let cool. Cut stems from beets with a small sharp knife, then peel and discard skin from beets. Cut beets into wedges.
  2. Mound mache alongside beets on a platter and drizzle with vinegar and oil. Sprinkle both with tarragon and kosher salt and pepper to taste. Serve at room temperature.

Footnotes

Nutrition Facts


Per Serving: 87 calories; 3.7 g fat; 12.3 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 101 mg sodium. Full nutrition

Reviews

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First off, we didn't have Mache, so substituted mixed greens. I really didn't know what tarragon was, but was pleasantly suprized by the minty licorice taste. Beets were yummy and the sweetness...