Mache Feta Beet Salad
Mache is a great type of salad which has small, roundish leaves often sold in rosettes. It has a mild nutty, peppery flavor. If you can't find it, you could substitute your favorite salad green, such as baby spinach or arugula. The amounts I provide makes a small side salad with a high topping to lettuce ratio. If you want a large salad you might want to increase the amount of mache.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
no cook
salads
lunch
summer
creamy
lowcarb lunch
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup mache
- 4 ounces feta cheese
- 2 tablespoon pine nuts
- 4 pickled beets
- 4 tablespoon lemon oil or other flavored oil
- coarse sea salt and pepper to taste
- Carbohydrate 6.359535 g
- Cholesterol 25.2315 mg
- Fat 7.812495 g
- Fiber 0.948449969887734 g
- Protein 4.72683 g
- Saturated Fat 4.367601 g
- Serving Size 1 1 Serving (69g)
- Sodium 432.559 mg
- Sugar 5.41108503011227 g
- Trans Fat 0.598755000000001 g
- Calories 112 calories
1. Wash the mache and dry in a salad spinner. Arrange on four plates. 2. Garnish salads with the pine nuts and feta. 3. Slice the beets and place one sliced beet on top of each salad. 4. Drizzle the salads with lemon oil (or any type of oil you think would go well - I used homemade lemon-infused extra virgin olive oil). 5. Season each salad with coarse sea salt and freshly ground pepper to your taste.
