Sunday, September 21, 2014

Tomato Beet Salad with Balsamic Dressing

This dish is in the run for one of the most colorful salads of all time. Just look at it! What a perfect way to show of those gorgeous heirloom tomatoes! Sungolds, Cherokee Purple, Green Zebra, Valencia...

And any number of vibrant beets.  Wouldn't chioggia beets be pretty on this platter?

This is why I love my CSA.

adapted from Martha Stewart

serves 2

The Ingredients:
3 Tbsp extra-virgin olive oil 
1 Tbsp Balsamic vinegar  
3-4 small beets, scrubbed (about 1/2 lb)
2-3 large heirloom tomatoes (about 1 lb)
1/2 pint cherry tomatoes
2-3 Tbsps crumbled feta
1/4 cup fresh cilantro leaves
Salt and pepper

The Process:
Preheat oven to 400 degrees. 

In a small jar, combine the oil and vinegar. Seal tightly and shake until well blended. 

Trim the tops and root tip off of the beets. Wrap beets in foil and bake, 50-60 minutes or until tender. Allow to cool. When cool enough to handle, rub beets with a paper towel to remove skins. Slice crosswise 1/4 inch thick. 

Slice the tomatoes, and halve cherry tomatoes.  Arrange with beets on a platter. Sprinkle with salt and pepper. Top with feta, cilantro, and drizzle with balsamic dressing. 

No comments:

Post a Comment