Description
This salad is a bit of work, but it’s so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.
Ingredients
- 2 beets, scrubbed
- 1 bunch mache (lamb’s lettuce), rinsed and dried
- 1 bunch arugula, rinsed and dried
- 2 fresh peaches – peeled, pitted, and sliced
- 2 shallots, chopped
- ¼ cup pistachio nuts, chopped
- 1 (4 ounce) package goat cheese, crumbled
- ¼ cup walnut oil
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil
- and place onto a baking sheet. Bake in the preheated oven until the beets are tender
- about 1 hour and 20 minutes. Allow the beets to cool slightly
- then remove the skins. Let the beets cool to room temperature
- or refrigerate until cold. Once cooled
- thinly slice the beets.
- Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots
- pistachios
- and goat cheese. In a separate bowl
- whisk together the walnut oil
- balsamic vinegar
- salt
- and pepper until emulsified
- and pour over the salad mixture. Toss well
- and serve.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 2 hrs 40 mins
Servings: 2