Ruby beets and deep green mâche are topped with grated hard-cooked egg in this stunning salad.
Active Time: 15 minutes |
Total Time: 1 1/4 hours
2 tablespoons finely chopped shallot
2 tablespoons red-wine vinegar
2 tablespoons cranberry juice cocktail, or water
1 tablespoon whole-grain mustard
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
6 small cooked beets, peeled and cut into thin sticks
1 hard-boiled egg (see Tip),peeled
9 cups mâche (lamb's lettuce), or Boston lettuce
Whisk shallot, vinegar, cranberry juice (or water) and mustard in a small bowl. Slowly whisk in oil. Season with salt and pepper. Pour half of the dressing into a separate bowl and set aside. Marinate beets in the remaining dressing for at least 1 hour and up to 6 hours.
Just before serving, use a rubber spatula to press egg through a coarse strainer into a small bowl. Toss the reserved dressing with the mâche (or Boston lettuce). Arrange on 6 salad plates. Divide the marinated beets over the lettuce and garnish with some of the sieved egg and a grinding of black pepper.
Per serving :
6 g Fat;
1 g Sat;
4 g Mono;
35 mg Cholesterol;
11 g Carbohydrates;
4 g Protein;
3 g Fiber;
227 mg Sodium;
490 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 1; cover and refrigerate for up to 6 hours.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.