Mache Salad With Roasted Beets And Orange Vinaigrette Food

ROASTED BEET-ORANGE SALAD

Steps:

• Preheat oven to 400°. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets., In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours., Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad.

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

ROASTED BEET AND ORANGE SALAD WITH CITRUS VINAIGRETTE

Steps:

• Preheat oven to 400°F. Wash beets very well, drizzle with a bit of olive oil, rub them with the oil and wrap them in foil. Roast the beet package on a baking sheet in the oven until you can easily pierce the beets with a knife, about 45 minutes. Carefully open the foil package and let the beets cool. Once the beets are cool, remove the skins and cut the beets into small wedges. Set aside.
• Segment the oranges by slicing a bit off the top and bottom of the orange with a sharp pairing knife. Remove the skin and the pith of the oranges and then working over a bowl, cut between the membranes of the orange.

MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE

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.

MâCHE SALAD WITH CREOLE VINAIGRETTE

Steps:

• Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.
• Toss mâche with vinaigrette just before serving.

BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• For vinaigrette, place the first 8 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour., Preheat oven to 400°. Place beets in a 13x9-in. baking dish; add 1 in. of water. Bake, covered, until tender, 40-45 minutes. Cool; peel and cut beets into thin slices., Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese. Shake dressing again; drizzle over salad.

MâCHE SALAD WITH YOGURT DRESSING

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.