Try the salad with golden beets as well, when you find them.
For the dressing:
2 tablespoons champagne vinegar
3 tablespoons hazelnut oil
3 tablespoons olive oil
1/4 teaspoons salt
For the salad:
1/4 cup walnuts
2-3 medium or small beets
1 box mâche (3.5 oz)
2 oz. blue cheese of your preference
1. Roast the walnuts: Turn the oven to 350 degrees. Spread the walnuts on a baking sheet. Roast for 5 minutes, mix the walnuts and roast for 5 minutes more. Cool completely.
2. Make the dressing: Mix together the ingredients of the dressing.
3. Shave the beets using a vegetable peeler. Put in a small bowl, add half the dressing and mix. Sprinkle with a little kosher salt and let it stand for 30 minutes. Alternatively, wrap each beet with aluminum foil and roast in the 400 degrees for about an hour, or until a knife can be inserted easily. Cool the beets, peel, slice and mix with half the dressing. Continue as usual.
4. Make the salad: On a platter arrange the mâche, arrange the beets on top. Put the walnuts over the salad and crumble the blue cheese on top. Drizzle a couple of spoons of the dressing on top of the salad and serve.
For more recipes, check out Food and Wine on Haaretz.com
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