- 5 tablespoons white-wine vinegar
- 6 tablespoons olive oil
- 1 pound beets, cooked, chilled, peeled, and grated coarse
- 2 cups coarsely grated icicle or daikon radish (available seasonally at specialty produce markets and some supermarkets)
- 8 cups mâche, rinsed well and spun dry
- In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until 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 mâche with the remaining dressing. Arrange the mâche, the beets, and the radish decoratively on 6 salad plates.