Heirloom Tomato and Beet Salad

Heirloom Tomato and Beet Salad Recipe
Photo: Johnny Miller; Styling: Sarah Smart


Heirloom Tomato and Beet Salad delivers a vibrant and delicious vegetable salad showcasing summer's sweet and juicy tomatoes.


Serves 6 (serving size: about 3 beet slices, about 4 tomato slices, and 1/2 cup cherry tomatoes)
Total time: 1 Hour, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 30 Minutes

Nutritional 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


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


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.

David Bonom,

Cooking Light

June 2013
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