Beet Mache Salad

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Beet Mache Salad :
1 lb. Beets, peeled
3 cups Red wine
3 cups Raspberry cranberry juice
1 Tbsp.Mustard
2 Tbsp.Heirloom Balsamic Vinegar
2 tsp. Favorite Fresh Herbs
Salt and pepper to taste
6 Tbsp. Extra virgin olive oil
Mache leaves or other salad green
Red onion, sliced very thin
Mandarin orange segments
Walnuts, chopped rough

In a medium pot, bring the beets, red wine and juice to a boil. Cook until the beet is fork tender, about 1 hour. Remove from heat, drain and cool. Place in refrigerator for at least 1-2 hours. Meanwhile, whisk all the vinaigrette ingredients except olive oil together in a medium mixing bowl. While whisking, slowly drizzle olive oil to form an emulsion. Dress the Mache leaves or other greens with the vinaigrette and place on a plate. Slice the beets and place on top of dressed salad greens. Finish with some thinly sliced red onions, mandarin orange segments and walnuts.

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