2-3 red beets, oven roasted in foil until tender
1 tablespoon Dijon mustard
1 cup olive oil
1 cup hazelnut oil
1/2 cup apple cider vinegar
Salt and pepper
Fresh salad greens or mache
Peel cooked beets; reserve one or two for salad.
In food processor, combine mustard, 1 cooked beet, olive and hazelnut oils and vinegar. Add salt and pepper to taste.
Use as a dressing for a salad of mache or other greens, such as Belgium endive, and the reserved beets. Add sliced heirloom tomato, if desired.
Once considered a weed, mache (pronounced “mahsh”) is now a popular salad green. Before French farmers began cultivating it, mache was harvested from fields where it grew among crops like rye, corn and wheat – hence one of its common names, corn salad. Mache is also known as lamb’s lettuce. The sweet, slightly nutty leaves are tender and juicy.
SOURCE: Recipe courtesy of Executive Chef Executive Chef Lionel Le Morvan
Ma Maison Restaurant
9051 Soquel Drive
Toyota Farm to Table Tour Event at Aptos Farmers Market, April 2011