Can be prepared for 45 minutes or less.

Ingredients

　　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.