salad of beets mache tangerines

[Guest guest]

best in the spring, but the produce is often available off-season

 

 

* Exported from MasterCook *

 

Salad of Beets, Mache and Tangerines

 

Recipe By :Hale Indian River Groves, Wabasso, FL

Serving Size : 4 Preparation Time :0:00

Categories : Sides {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 beets -- 2 inches in diameter

4 Hale Groves Tangerines -- peeled, sectioned, pith

removed

4 handfuls mache (or spring greens) -- washed and roots trimmed

2 scallions -- thinly sliced

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

1 teaspoon Dijon mustard

salt and freshly ground black pepper

1/4 cup good quality virgin olive oil

 

Trim the beet stems and roots, leaving 2 inches of each attached to the beets.

Drop them in boiling, salted water and boil for 25 to 30 minutes, or until just

tender. Then plunge them into a cold-water bath until cool. Cut off the ends and

slice crosswise in 1/8-inch thick slices.

 

Arrange the beet slices and clementine sections around 4 serving plates. Pile

the mache in the center of each plate. Scatter the scallions over each salad.

 

In a small bowl, combine the vinegar, lemon juice, mustard, and salt and pepper

to taste. Whisk, adding the oil in a stream. When all the oil has been

incorporated, drizzle the vinaigrette over the salads and serve.

 

Serves 4

Preparation time: 45 minutes

Photo: http://www.halegroves.com/index.cfm?method=Recipes_detail & id=27

 

For This Recipe We Recommend

* Honey Tangerines

 

 

Source:

" halegroves.com "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 211 Calories; 14g Fat (55.9% calories

from fat); 4g Protein; 21g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 96mg

Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 5249 4163 0 0 0 0 0 986