|1.||Preheat the oven to 400°F (200°C).|
|2.||Trim off all but 1/4″ (0.5 cm) of the leaf stalks from beets (reserving for another use if desired) and trim off the long tap root. Scrub beets under running water and place in a baking dish with 1/4 cup (50 mL) of water. Cover with a lid or foil and roast for about 1 hour or until beets are tender. Let cool and cover – just until cool enough to handle. Trim off remaining stalks and peel off skins.|
|3.||Meanwhile, in a measuring cup or bowl, gradually whisk the lemon juice into the cream; stir in lemon zest, parsley, thyme, and 1/4 tsp (1 mL) of salt and pepper. Cover and refrigerate for at least 15 minutes until thickened (or for up to 1 day).|
|4.||To assemble, cut beets into wedges or slices. Separate lettuce leaves, trim off tough ribs, and arrange on 8 serving plates; top with mâche. Arrange beets, yellow pepper and red onion on top. Drizzle with herbed cream. Sprinkle with up to 1/8 tsp (0.5 mL) additional salt, dividing equally, and season each salad to taste with pepper.|
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.