- 2 pounds assorted medium beets
- 7 cups mache or mixed baby greens
- 1 tablespoon tarragon vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely chopped fresh tarragon
- Trim beets, leaving 1 inch of stems attached. Cover beets with cold water by 2 inches in a 5- to 6-quart pot and boil, uncovered, until tender, 40 to 45 minutes (adding more water if necessary). Drain beets and let cool. Cut stems from beets with a small sharp knife, then peel and discard skin from beets. Cut beets into wedges.
- Mound mache alongside beets on a platter and drizzle with vinegar and oil. Sprinkle both with tarragon and kosher salt and pepper to taste. Serve at room temperature.