Title: Beet and mache salad, and sherry vinaigrette
 Categories: None
      Yield: 4 Servings
 
      4 md Beets
      4    Sprigs fresh thyme
           Coarse salt and freshly
           -ground pepper
  1 1/2 ts Olive oil
      1 c  Kosher salt
      2 md Leeks; white part only
    1/4 lb Haricots verts
    1/4 lb Mache; frise'e or watercress
      8    Thin slices goat cheese
           Sherry Vinaigrette
    1/2 c  Walnuts; toasted

MMMMM---------------------SHERRY VINAIGRETTE--------------------------
      1 ts Sherry vinegar
      1 ts Dijon mustard
    1/4 c  Grapeseed oil
      1 tb Walnut oil
           Coarse salt
           Freshly ground pepper
 
  1. Preheat oven to 375 degrees. Wrap each beet individually in
  aluminum foil; include a sprig of thyme on top of beet, salt and
  pepper to taste, and drizzle 1/4 teaspoon olive oil in each package.
  Coat bottom of a small cast-iron skillet evenly with kosher salt.
  Place skillet in oven, and roast beets 45 minutes to 1 hour, until
  tender enough to be pierced with a sharp knife. Allow them to cool,
  and peel skin off beets by rubbing in between a paper towel.
  
  2. Quarter leeks horizontally, without cutting through the root end.
  Tie leeks together in a bunch with kitchen string.
  
  3. Bring medium pot of salted water to a boil. Blanch haricots verts
  until tender, 5 to 10 minutes. Place ice cubes in a medium mixing
  bowl and fill with cold water. Remove from pot with a strainer or
  slotted spoon, refresh in bowl of ice water, and drain. Blanch leeks
  in same pot, until tender, 10 to 15 minutes. Cool to room temperature.
  
  4. Heat remaining 1/2 teaspoon olive oil in a small skillet over
  medium heat. Add walnuts; toast until fragrant. Season with salt.
  
  5. Arrange salad on individual plates by thinly slicing one beet per
  plate with a mandolin. Season beets with salt and pepper. Arrange
  haricots verts on top of beets, then add m=E2che. Drizzle vinaigrette
  over each salad. Place two slices of goat cheese on each salad plate,
  and sprinkle with toasted walnuts.
  
  SHERRY VINAIGRETTE:
  
  1. In small bowl, whisk together sherry vinegar, Dijon mustard, and
  grapeseed and walnut oils. Season to taste.
  
  NOTES: Riad Nasr, chef of Balthazar, one of New York City's most
  popular new restaurants, shows Martha Stewart how to compose this
  deliciously balanced salad of red beets, delicate m=E2che, leeks,
  haricots verts, goat cheese, and toasted walnuts. The flavors and
  textures play off each other perfectly.
  
  Red beets--a great source of vitamin A--add rich color and sweetness;
  toasted walnuts and pungent goat cheese, preferably a fresh St. Maure
  from France, add texture and bite to this delicious salad.
  
  M=E2che, a member of the chicory family, is an exceptional green also
  known as rapunzel, feldsalat, lamb's lettuce, and corn salad, the
  latter because it is often grown in cornfields. Very delicate, sweet,
  and nutty, it's an expensive treat because of its high perishability.
  The clusters are small, made up of smooth, velvety, tongue-shaped
  green leaves. Although perfect in a salad, it can also be cooked like
  spinach and used in combination with other delicate herbs and greens.
  If you are unable to find m=E2che, substitute fris‚e or watercress.
  
  Recipe