Beet Salad Recipe with Mâche and Lettuce

This Beet Salad Recipe with mâche and lettuce is a light dish you can accompany with soup, sandwiches or pasta.

| May 2013

The Four Season Farm Gardener’s Cookbook (Workman Publishing, 2012) combines two books — a garden guide and a cookbook — in one. Authors Barbara Damrosch and Eliot Coleman show you how to grow, harvest and store the very ingredients used in their recipes. This Beet Salad Recipe was taken from chapter 8, “Salads and Dressings.” 

You can purchase this book from the GRIT store: The Four Season Farm Gardener’s Cookbook.

More from The Four Season Farm Gardener’s Cookbook:

Grow Lettuce and Enjoy Your Own Salad Greens
Growing Squash for Cooking
Baked Spaghetti Squash Recipe  

This is one of our favorite hearty winter salads. It makes a fine light dish for supper, accompanied by a loaf of bread with butter or cheese, but it could also be paired at lunch with soup, sandwiches, or pasta. The contrast between the pale lettuce heart, the deeper green of the mâche, and the crimson beets makes it handsome to look at, too.

Baked beets are singularly delicious, so you may want to cook more than this recipe calls for and set some aside. I find that the extra-long baking time pays off abundantly in flavor and texture — the beets become very soft, full-flavored, and caramelized. A bit of maple syrup in the dressing adds to their natural sweetness.

Beet Salad Recipe with Mâche and Lettuce 

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