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Ingredientes
- 5 Tbsp. white-wine vinegar
- 6 Tbsp. extra virgin olive oil
- 1 lb beets cooked, chilled, peeled, and grated coarse
- 2 c. coarsely grated icicle or possibly daikon radish (available seasonally at specialty produce markets and some supermarkets)
- 8 c. mache rinsed well and spun dry
Direcciones
- In a small bowl whisk together the vinegar and salt and pepper to taste, add in the oil in a stream, whisking, and whisk the dressing till it is emulsified. In a bowl toss the beets with one third of the dressing, in another bowl toss the radish with half the remaining dressing, and in a large bowl toss the mache with the remaining dressing. Arrange the mache,
- the beets, and the radish decoratively on 6 salad plates.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 589g | |
| Calories 879 | |
| Calories from Fat 721 | 82% |
| Total Fat 81.65g | 102% |
| Saturated Fat 11.32g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 265mg | 11% |
| Potassium 1382mg | 39% |
| Total Carbs 32.67g | 9% |
| Dietary Fiber 10.3g | 34% |
| Sugars 20.54g | 14% |
| Protein 6.35g | 10% |
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