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20 minute dinner recipes

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Salad of Mâche & Beets


From EatingWell:  March/April 1995

Ruby beets and deep green mâche are topped with grated hard-cooked egg in this stunning salad.

6 servings | Active Time: 15 minutes | Total Time: 1 1/4 hours



  1. 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.
  2. 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 : 110 Calories; 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