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Heirloom Tomato and Beet Salad

Photo: Johnny Miller; Styling: Sarah Smart

 

Hands-on time 15 mins
Total time 1 hr, 30 mins
Yield Serves 6 (serving size: about 3 beet slices, about 4 tomato slices, and 1/2 cup cherry tomatoes)
Heirloom Tomato and Beet Salad delivers a vibrant and delicious vegetable salad showcasing summer's sweet and juicy tomatoes.

Ingredients

  • 2 medium-sized red beets
  • 2 medium-sized golden beets
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped shallots
  • 1 tablespoon capers
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 cups heirloom cherry tomatoes, halved
  • 2 pounds heirloom tomatoes, sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 127
  • fat 7.3 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 0.9 g
  • protein 2.8 g
  • carbohydrate 14.9 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 275 mg
  • calcium 35 mg

How to Make It

  1. Preheat oven to 400°.

  2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into 1/4-inch-thick slices.

  3. Combine chives and next 6 ingredients (through mustard) in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss to coat. Divide sliced beets and sliced tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry tomatoes. Sprinkle with salt and pepper.