Try the salad with golden beets as well, when you find them.

Serve 4

 

Ingredients:

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

kosher salt

1 box mâche (3.5 oz)

2 oz. blue cheese of your preference

 

Directions:

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