Ingredients

serves 4 to 6

　　2 pounds mixed beets, such as red and Chioggia

　　Orange Vinaigrette (recipe follows)

　　1/4 cup fresh chervil leaves

　　3 ounces mâche or other tender lettuce

　　Coarse salt and freshly ground pepper

　　6 ounces Bûcheron or other aged goat cheese, room temperature, for serving

　　Crackers, for serving

　　

Orange Vinaigrette

1 tablespoon orange zest

　　3/4 cup fresh orange juice

　　2 tablespoons sherry vinegar

　　1/2 teaspoon coarse salt

　　1/2 cup extra-virgin olive oil

　　Freshly ground pepper

　　(makes 1 1/3 cups)

　　

Step 1

Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with the vinaigrette. Let stand 30 minutes.

　　

Step 2

Toss together the chervil and mâche. Top with the beets and 2 tablespoons vinaigrette from the the bowl. Season with salt and pepper. Serve with goat cheese and crackers.

　　

Orange Vinaigrette

Step 3

Stir together the orange zest, orange juice, vinegar, and salt in a small bowl. Pour in the olive oil in a slow, steady stream, whisking until emulsified. Season with freshly ground pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.