After those heavy holidays, how about a bright salad to cleanse your soul? This is a riff on seasonal winter salad that I first had at Ohio’s Dorothy Lane Market several years ago. It’s super easy to pull together, and will definitely cost less than picking up the same salad at your local shop. For a twist, try it with chopped apples or pears, and toss with freekeh, bulgur, or lentils. And, of course, eat with a little wine.
SERVES: 4—6
24 pickled baby beets
1 small shallot, finely chopped
1 tablespoon pickled baby beet juice
3 tablespoon walnut oil
1 tablespoon extra virgin olive oil
Sea salt and freshly ground pepper
4 ounces mâche or your favorite greens, rinsed and spun dry
1/4 cup walnuts, toasted and coarsely chopped
Cut beets into quarters and set aside.
Combine shallot and beet juice in a small bowl; whisk in oils and season to taste with salt and pepper.
In a large bowl, toss the mâche, beets, and walnuts with vinaigrette. Serve immediately.
