Recipe information
Yield
serves 4 to 6
Ingredients
2 pounds mixed beets, such as red and Chioggia
Orange Vinaigrette (recipe follows)
1/4 cup fresh chervil leaves
3 ounces mâche or other tender lettuce
Coarse salt and freshly ground pepper
6 ounces Bûcheron or other aged goat cheese, room temperature, for serving
Crackers, for serving
Orange Vinaigrette
1 tablespoon orange zest
3/4 cup fresh orange juice
2 tablespoons sherry vinegar
1/2 teaspoon coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
(makes 1 1/3 cups)
Preparation
Step 1
Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with the vinaigrette. Let stand 30 minutes.
Step 2
Toss together the chervil and mâche. Top with the beets and 2 tablespoons vinaigrette from the the bowl. Season with salt and pepper. Serve with goat cheese and crackers.
Orange Vinaigrette
Step 3
Stir together the orange zest, orange juice, vinegar, and salt in a small bowl. Pour in the olive oil in a slow, steady stream, whisking until emulsified. Season with freshly ground pepper.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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