2 Mache and Beet Salads
Mache is most popular in Europe, where it’s commonly served in salads with beets. We have a glorious crop of three colors of beets this year, and between these two salads you can try them all! While not local, we are at the height of citrus season right now, and it never hurts to get a little extra vitamin C in over the winter. Even better, you can make a tasty vinaigrette that works equally as well in both salads.
Salad #1:
1 orange (navel, cara cara or blood) or tangerine
2 Tbsp cider vinegar (if you happen to infuse vinegars with garden herbs, this is a great way to use it)
6 Tbsp oil (something mild like sunflower)
2 Tbsp honey (slightly warmed if very thick)
1 tsp salt
2 ½ tsp stone ground or dijon mustard
Zest and juice the orange and measure out ¼ cup. Combine the zest, juice and the rest of the ingredients in a pint jar, screw the lid on tightly and shake vigorously. Makes about 1 cup.
A traditional French way to serve mache is in a Salade Lorette, which involves roasted beets, julienned celery and a traditional vinaigrette. Raw chioggia and gold beets are a fast, crunchy and much less messy alternative to roasted red ones, and raw celeriac hits the slightly bitter celery notes while also being deceptively sweet.
Salad #2, Salade Lorette (serves two):
¼ lb mache, thoroughly rinsed and spun dry, any extra large rosettes cut in half
1 each small celeriac, chioggia beet and gold beet, washed, peeled and either julienned or coarsely grated
Citrus vinaigrette, to taste
Toss all ingredients to coat well and serve immediately.