Mache Feta Beet Salad
Mache is a great type of salad with small, roundish leaves often sold in rosettes. It has a mild nutty, peppery flavor. If you cant find it, you could substitute your favorite salad green, such as baby spinach or arugula. The amounts I provide makes a small side salad with a high topping to lettuce ratio. If you want a large salad you might want to increase the amount of mache.
Mache is a great type of salad with small, roundish leaves often sold in rosettes. It has a mild nutty, peppery flavor. If you cant find it, you could substitute your favorite salad green, such as baby spinach or arugula. The amounts I provide makes a small side salad with a high topping to lettuce ratio. If you want a large salad you might want to increase the amount of mache.
- Carbohydrate 6.359535 g
- Cholesterol 25.2315 mg
- Fat 7.812495 g
- Fiber 0.948449969887734 g
- Protein 4.72683 g
- Saturated Fat 4.367601 g
- Serving Size 1 1 Serving (69g)
- Sodium 432.559 mg
- Sugar 5.41108503011227 g
- Trans Fat 0.598755000000001 g
- Calories 112 calories
Step-by-step
- Wash the mache and dry in a salad spinner. Arrange on four plates.
- Garnish salads with the pine nuts and feta.
- Slice the beets and place one sliced beet on top of each salad.
- Drizzle the salads with lemon oil (or any type of oil you think would go well - I used homemade lemon-infused extra virgin olive oil).
- Season each salad with coarse sea salt and freshly ground pepper to your taste.
Fresh Greens Versus Preserved Elements
Raw mache provides a soft, nutty profile with subtle pepper notes. Pickled beets introduce sharp acidity and firm bite. This contrast requires careful portioning. Four ounces of feta cheese deliver salty density that anchors the lighter greens. Pine nuts add crunch when toasted lightly in a dry skillet for three minutes at medium heat.Equipment Requirements And Workarounds
A sharp chef knife ensures clean slices of pickled beets without ragged edges. If a salad spinner is unavailable, lay washed mache across a clean cotton tea towel. Gather the corners of the towel. Swing the bundle gently outside to use centrifugal force, or press the greens gently between dry layers of paper towels. Drizzle lemon oil uniformly using a squeeze bottle for precise volume control, or apply it with a pastry brush to coat leaves evenly without pooling at the base of the plate.
