Heirloom Tomato and Beet Salad

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Loading...

IngredientsHeifloom Tomato and Beet Salad

  • 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 lbs. heirloom tomatoes, sliced
  • Feta cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 400⁰ F.
  2. Trim roots and stems from beets.  Pierce beets with a fork, and wrap in foil.  Bake at 400⁰ for 1 hour or until tender.  Cool; peel beets and cut into ¼ inch thick slices.
  3. In a small bowl combine chives, tarragon, shallots, capers, olive oil, balsamic vinegar and Dijon mustard stirring with a whisk.
  4. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss to coat.
  5. Divide sliced beets and sliced tomatoes evenly among 6 plates.  Drizzle each serving with about 3 teaspoons remaining mustard mixture.
  6. Top each serving evenly with cherry tomatoes.
  7. Season with salt and pepper.
  8. Sprinkle with Feta cheese

Note:

When beets are completely baked skin should just rub off.  When peeling beets wear throw away rubber gloves – beets can stain.

Print Friendly, PDF & Email
Posted in Salads Tagged with:

Post a Comment

Your email address will not be published. Required fields are marked *

Subscribe to our “Recipe of the Week”

ShareRecipe

feed-icon-40-sharp TW FB-f-Logo__blue_40

Healthy Eating for Kids
CrockPot Girls Recipe Collection
GetWineOnline.com

Categories