A lovely salad sure to brighten taste buds in the dead of winter. Mache is a delicate green with a mild peppery taste; substitute mesclun greens if mache is unavailable.
2 large beets
2 navel oranges
250 g mache
1/4 cup hazelnuts, toasted and chopped
Vinaigrette
1 Tbsp. sherry vinegar
1/2 tsp. dijon mustard
1 Tbsp. minced shallots
1/4 cup walnut oil salt and pepper to taste
Heat oven to 400°F. Wrap beets individually in a piece of aluminum foil. Bake for 40 minutes. Remove from oven and set aside in foil for 10 minutes. Remove foil and let beets cool. When cool, remove skin and cut into wedges. With a sharp knife remove peel from oranges and section. Whisk together vinegar, mustard and shallots in a small bowl. Slowly whisk in the walnut oil and season with salt and pepper. In a small bowl toss beets with 1 Tbsp. of the vinaigrette. In another bowl toss mache and oranges with remaining vinaigrette. Transfer greens and oranges to plates, top with beets and sprinkle with toasted hazelnuts. Serves 4.
Beet, Orange and Hazelnut Salad
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