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Mâche Salad with Roasted Beets, Feta, and Hazelnuts in a bowl with natural lighting.

Mâche Salad with Roasted Beets, Feta Cheese, and Hazelnuts

Sarah Harper MS, RD, LDN
Mâche salad with roasted beets, feta, and hazelnuts with an easy vinaigrette. A fresh, flexible salad with simple upgrades to make it a meal.
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Prep Time 10 minutes
Cook Time 30 minutes
assembly time 5 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 289 kcal

Equipment

  • vegetable peeler
  • chefs knife and cutting board
  • Baking Sheet
  • small skillet
  • Small bowl
  • wisk
  • platter or larger salad bowl

Ingredients
  

Roasted Beets

  • 3 large beets, peeled and diced
  • 1 tbsp olive oil
  • ¼ tsp kosher salt

Mache Salad

  • 3 cups mâche
  • 2 cups arugula
  • 3 oz feta, cubed or crumbled
  • 1/3 cup hazelnuts, raw or toasted
  • 2 tbsp fresh parsley, chopped

Dressing

  • 3 tbsp olive oil
  • 1 ½ tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp honey
  • ¼ tsp kosher salt
  • ⅛ tsp black pepper

Instructions
 

Roast the beets: 

  • Preheat oven to 400°F. Spread on a foil-lined baking sheet in a single layer, toss with 1 tbsp olive oil and a 1/4 tsp salt, and roast until tender and slightly caramelized at the edges, about 25–30 minutes, flipping halfway through.

Toast the hazelnuts: 

  • If using raw hazelnuts, spread 1/3 cups hazelnuts, raw or roasted on a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden, about 4min. Let cool and roughly chop.

Make the dressing: 

  • In a small bowl or jar, whisk together 3 tablespoons olive oil, 1 ½ tablespoons red wine vinegar, 1 teaspoons Dijon mustard, 1 teaspoons honey, ¼ teaspoons salt, and ⅛ teaspoons black pepper until emulsified. Taste and adjust seasoning.

Assemble the salad: 

  • Arrange 3 cups mâche and 2 cups arugula on a large platter or in a wide salad bowl. Top with the roasted beet pieces, then scatter over 3 ounces feta, crumbled and the toasted 1/3 cups hazelnuts.

Dress and serve: 

  • Drizzle the vinaigrette over the salad just before serving. Finish with a sprinkle of 2 tablespoons fresh parsley, chopped. Serve immediately.

Notes

Make-ahead: Beets can be roasted up to 3 days in advance and stored in the fridge. Dress the salad right before serving so the greens stay fresh.

Nutrition

Calories: 289kcalCarbohydrates: 12gProtein: 7gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 19mgSodium: 601mgPotassium: 528mgFiber: 3gSugar: 6gVitamin A: 3498IUVitamin C: 24mgCalcium: 163mgIron: 2mg
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