Photo: Anna Williams; Styling: Pam Morris
Hands-on Time
29 Mins
Total Time
2 Hours 2 Mins
Yield
6 servings

As gorgeous as it is delicious, this salad will become a summer staple. Serve it with grilled chicken, pork, steaks, or seafood. Look for the Mirabelle or other golden-fleshed plums.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 13 minutes or until blackened. Place in a paper bag, and fold tightly to seal. Let stand for 20 minutes. Peel and cut bell peppers into 1/2-inch-thick strips.

Step 3

Preheat oven to 450°.

Step 4

Leave root and 1-inch stem on beets; scrub with a brush. Place beets in an 11 x 7-inch ceramic or glass baking dish. Add 1 inch of water to dish; cover tightly with foil. Bake at 450° for 1 hour or until tender. Cool; peel and cut into 1/2-inch-thick slices.

Step 5

Combine olive oil and the next 6 ingredients (through black pepper) in a small bowl, stirring well with a whisk. Place sliced beets in a medium bowl. Drizzle beets with 3 tablespoons vinaigrette; toss gently. Let stand at least 15 minutes. Divide beets evenly among 6 salad plates, and top each serving evenly with peppers, plums, and tomatoes. Drizzle with remaining vinaigrette. Sprinkle evenly with cheese.

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