Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light June 2013

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Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary test

hands-on:
15 mins
total:
1 hr 30 mins
Yield:
Serves 6 (serving size: about 3 beet slices, about 4 tomato slices, and 1/2 cup cherry tomatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

127 calories; fat 7.3g; saturated fat 1g; mono fat 5g; poly fat 0.9g; protein 2.8g; carbohydrates 14.9g; fiber 4g; iron 1.1mg; sodium 275mg; calcium 35mg.
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