Heirloom Tomato and Beet Salad

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.

Yield: Serves 6 (serving size: about 3 beet slices, about 4 tomato slices, and 1/2 cup cherry tomatoes)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 127
  • Fat: 7.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.8g
  • Carbohydrate: 14.9g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 275mg
  • Calcium: 35mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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.
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