Beet Mache Salad

Mache leaves are topped with beets, red onion, mandarin oranges, walnuts and Anna Mae's Smoky Mustard.

Ingredients

Directions
1. In a medium pot, bring the beets, red wine and juice to a boil. Cook until the beet is fork tender, about 1 hour. Remove from heat, drain and cool. Place in refrigerator for at least 1-2 hours.
2. Meanwhile, whisk all the vinaigrette ingredients except olive oil together in a medium mixing bowl. While whisking, slowly drizzle olive oil to form an emulsion.
3. Dress the Mache leaves or other greens with the vinaigrette and place on a plate. Slice the beets and place on top of dressed salad greens. Finish with some thinly sliced red onions, mandarin orange segments and walnuts.

$7.29

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