This mâche salad with beets and goat cheese isn’t just a meal; it’s a little celebration on a plate. I remember the first time I made this salad for a friend, Sarah, who thought she didn't like beets. One bite, and she was converted! It’s the perfect blend of earthy sweetness from the beets, creamy tanginess from the goat cheese, and the delicate, slightly nutty flavor of mâche lettuce. All drizzled with a tangy balsamic vinaigrette that just ties everything together beautifully. It’s honestly so satisfying. You know when you find the perfect recipe, and you make it over and over and over again?
I love this salad because it’s both easy to make and impressive enough to serve at a dinner party. The vibrant colors make it visually appealing, and the combination of flavors and textures is simply divine. Plus, it’s healthy! Beets are packed with nutrients, and goat cheese adds a good dose of protein and calcium. Mâche, also known as lamb's lettuce, is rich in vitamins, too. I think I first tried it when I was traveling in France and saw it at a local farmer’s market. I figured, 'Why not try it?' Best. Decision. Ever.
So, whether you’re looking for a light lunch, a sophisticated starter, or a healthy side dish, this salad is sure to please. And who knows, maybe you’ll even convert a beet-hater or two! It’s a blank canvas too. What does this recipe mean for you? Add apples maybe or oranges to give it a nice citrus hint. It really just depends on what is available at the market during the season.
Required Equipments
- Salad Spinner
- Small Bowl
- Whisk
- Large Bowl
- Baking Sheet
- Parchment Paper
Mache Salad with Beets and Goat Cheese: Frequently Asked Questions
Mache Salad with Beets and Goat Cheese
Mâche Salad with Beets and Goat Cheese combines earthy roasted beets, creamy goat cheese, and delicate mâche lettuce with a tangy balsamic vinaigrette. This vibrant and flavorful salad is perfect as a light lunch, starter, or side dish. I almost forgot, but it tastes amazing.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let’s prep the beets. Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap them individually in foil. Place them on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork. Cooking times will vary depending on the size of your beets!
- Once the beets are cool enough to handle, gently rub off the skins. It’s alright if you see a few spots. Slice the beets into wedges or rounds, whatever tickles your fancy.
- Now, time for the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Give it a good whisk until everything is nicely combined. Taste and adjust seasonings as needed. A tiny pinch of red pepper flakes? Maybe?
- Wash and dry the mâche lettuce using a salad spinner. Mâche, also known as lamb's lettuce, can be a bit sandy, so make sure it's thoroughly cleaned. Nobody likes gritty salad!
- In a large bowl, combine the mâche and sliced beets. Drizzle with the balsamic vinaigrette. Toss gently to coat everything evenly. Be careful not to overdress the salad; you want just enough to lightly coat the ingredients.
- Finally, crumble the goat cheese over the salad. You can use a fork to break it into small pieces or just crumble it with your fingers. I like adding some toasted pecans as well.
- Serve the salad immediately. It's best when the greens are still crisp and the beets are slightly warm. Enjoy!
📝 Notes
- For a sweeter dressing, add a touch more maple syrup.
- To toast nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown.
🍎 Nutrition
Calories: 280 kcal
Protein: 8g
Fat: 18g
Carbohydrates: 20g
Fiber: 4g
Calcium: 80mg
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