SALAD OF MACHE & BEETS

      Title: SALAD OF MACHE & BEETS
  Categories: Dressings, Salads
       Yield: 6 Servings
  
       2 tb Shallots; finely chopped
       2 tb Red-wine vinegar
       2 tb Cranberry juice cocktail; or
       1 tb Whole-grain mustard
       2 tb Extrac vigin olive oil
            Salt and pepper; to taste
       6 sm Cooked beets, peeled; cut in
       1    Hard-cooked egg; peeled
       9 c  Mache (lamb's lettuce); or b
  
   Recipe by: Lori Varela  In small
   bowl, whisk together shallots, vinegar, cranberry juice or water, and
   mustard. Slowly whisk in olive oil.  Season to teaste with salt and
   pepper. Pour half of the dressing into a separate bowl and set aside.
   Marinate beets in the remaining dressing for at least 1 hour and up
   to 6 hours.
   
   Just before serving, use a rubber spatula to pres egg through a coarse
   strainer into a small bowl.  Toss the reserved dressing with the
   lettuce. Arange on 6 salad plates. Divide the marinated beets over
   the lettuce and gardnish with some of the sieved egg and black pepper.
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