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.