Mâche And Radicchio Salad With Beets And Walnut Vinaigrette Recipes

BEET AND RADICCHIO SALAD WITH GOAT CHEESE AND PISTACHIOS

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
• In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
• With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
• Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE

Steps:

• Mix together the dressing ingredients.
• Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.
• In a large salad bowl combine the mâche, radicchio, walnuts and tarragon, if using. Toss with the remaining dressing. Add the beets and Parmesan and toss again, or arrange the beets and Parmesan on top of the greens, and serve.

ROASTED BEET, RADICCHIO AND FETA SALAD

Steps:

• Preheat oven to 400F. Coat beets lightly with oil. Wrap beets, individually (to avoid colour bleeding) in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 40 to 50 minutes.
• Let cool for 10 minutes, and then carefully peel and slice into 1/4-inch thick slices.
• In a medium bowl, whisk vinegar with Dijon mustard, honey, salt and pepper.
• Next, while continuously whisking, pour in olive oil in a light, steady stream. Continue to whisk until olive oil is incorporated into vinegar and dressing has thickened, about 30 seconds.
• In a large bowl, toss romaine with arugula, radicchio, feta, onion, walnuts and roasted beets. Slowly add dressing, reserve remaining dressing in the fridge if not all used.