of Mache & Beets with Cranberry Dressing
Beets are rich
in fiber, iron and potassium.
Makes 6 servings
2 tbsp cranberry juice
2 tbsp red-wine vinegar
2 tbsp minced shallots
1 tbsp grainy mustard
2 tbsp olive oil, preferably extra-virgin
Salt & freshly ground black pepper to taste
6 small beets, cooked, peeled and cut into thin sticks
1 hard-boiled egg, peeled
9 cups mache or Boston lettuce
In a small bowl, whisk cranberry
juice, vinegar, shallots and mustard. Slowly
whisk in oil. Season with salt and pepper. Pour half of the dressing into
separate bowl and set aside. Marinate beets in the remaining dressing for
at least 1 hour and up to 6 hours. Just before serving, use a rubber spatula
to press egg through a coarse strainer into a small bowl. Add the mache or
lettuce to the reserved dressing and toss. Arrange on 6 salad plates. Divide
marinated beets over the mache or lettuce and garnish with some of the
sieved egg and a grinding of black pepper.
POINTS: 2.5 (2)
PER SERVING: 85 Calories, 6 g Total Fat, 0.9 g Saturated Fat,
80 mg Sodium, 6 g Total Carbohydrate,
1 g Dietary Fiber, 3 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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