Heirloom Tomato and Beet Salad

5 Reviews
ADD YOUR REVIEW
Photo: Johnny Miller; Styling: Sarah Smart 
Hands-on Time
15 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 6 (serving size: about 3 beet slices, about 4 tomato slices, and 1/2 cup cherry tomatoes)
By David Bonom
June 2013
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 127
  • Fat 7.3g
  • Satfat 1g
  • Monofat 5g
  • Polyfat 0.9g
  • Protein 2.8g
  • Carbohydrate 14.9g
  • Fiber 4g
  • Cholesterol 0.0mg
  • Iron 1.1mg
  • Sodium 275mg
  • Calcium 35mg

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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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Ratings & Reviews

belmontnc's Review

JNBank
August 08, 2013
Delicious salad! I used yellow, purple, and red tomatoes which looked beautiful on the plate next to the beets. The only thing I did differently was add goat cheese which gave the dish a greater depth of flavor. Both my husband and I loved it with the addition of the cheese!

JNBank's Review

Dorseyl
August 01, 2013
This was ok. The beets weren't as good as the ones I get at trader joes. It was a bit too much work for a simple salad. If I make it again ill use the precooked beets.

user's Review

Lisa M.
July 25, 2014
Delicious, I added some fresh mozzarella, as another reviewer recommended. Loved the fresh herbs, especially the tarragon.

Lisa M.'s Review

MTN326
June 05, 2013
Made this salad last night and love it. It has a great variety of flavors between the herbs, the capers and the heirloom tomatoes. I used yellow cherry and red grape tomatoes instead of heirloom cherry as I couldn't find them locally - still was great. I tossed all ingredients together and will eat it throughout the week so looking at the number of servings, each will be a large bowel (to get to six servings). I'm doing my best to avoid a second serving right now!

MTN326's Review

RonnieGr
May 21, 2013
Simple and tasty--and very pretty! I used pre-cooked pressure packed beets to save some time. Roasting would add another level of flavor, but this was fine.

Dorseyl's Review

belmontnc
August 12, 2013
This was just okay. Beautiful but slightly boring. I probably won't make it again, but I will say I'm slightly excited to mix the leftovers with some fresh mozzarella and a warm toasty baguette!