1. Boil beets with white vinegar and salt until soft, then peel and set aside.
2. Peel one orange, section and remove pith.
3. Reserve juice of second orange for vinaigrette.
4. Clean and prepare mache and arrange in fan on plate.
5. Layer thinly sliced beets, then circle orange segments atop.
6. Slice bean lengthwise and remove seeds and mix with juice from orange and olive oil.
7. Drizzle vinaigrette over salad and serve. Serves 4.
|
