BEET AND TOMATO SALAD WITH SCALLIONS AND DILL
A little bistro in Normandy, France, inspired this salad that's so satisfying in its simplicity. Bright and fresh, the beets and tomatoes are dressed in a tart vinaigrette and served side by side, rather than mixed together. Though the combination may seem unusual, it's delicious. For the best flavor, choose ripe tomatoes and cook your own beets (don't be tempted to use the precooked vacuum packed type). Feel free to cook the beets and day or two in advance.
Provided by David Tanis
Categories lunch, salads and dressings, vegetables, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook the beets: Heat oven to 400 degrees. Scrub beets, and place in 2 baking dishes just large enough to hold them - golden beets in one, red in the other to keep colors from bleeding. Add an inch or so of water. Cover and bake until tender when probed with a skewer, about 1 hour. Set aside to cool. (Alternatively, boil or steam beets instead. Beets may be cooked several hours or up to 2 days in advance.)
- Prepare the vinaigrette: Put vinegar and pinch of salt in a small bowl. Add mustard and stir with a fork to dissolve. Beat in olive oil to make the dressing thicken slightly. Add pepper to taste, plus a bit more salt, if necessary.
- When the beets are cool enough to handle, rub off the skins. Cut golden beets in half lengthwise, then into 6 to 8 wedges, depending on the beet's size. Repeat with red beets. Place in separate bowls, and season with salt. Slice tomatoes 1/2-inch thick, place in a separate bowl and season with salt.
- Whisk vinaigrette, and pour over beets and tomatoes, dividing it evenly among the bowls. Toss gently and marinate for 10 minutes.
- To serve, spoon the golden beets, red beets and tomatoes into distinct piles onto a large platter or serve in separate bowls. Top with scallions, and sprinkle with dill. Garnish with arugula or watercress, if using.
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Mm Sofik
[email protected]This salad was bland and uninspiring. I would not recommend it.
sheilamlasseigne
[email protected]I found the beets to be a bit too crunchy. I would recommend roasting them for a longer period of time.
Hgdhgj Fnzjhs
[email protected]This salad is a bit too sweet for my taste. I would recommend using less sugar in the dressing.
Nabunya Aisha (Wisha)
[email protected]I'm not a big fan of beets, but I loved this salad! The dressing really made the dish.
Kamil Qureshi
[email protected]This salad is perfect for a summer picnic or barbecue.
M Sadiq
[email protected]I love the vibrant colors of this salad! It's so inviting and refreshing.
Rakibul Islam Rakibul Islam
[email protected]This salad is a great way to use up leftover beets. It's also a nice change from the usual beet salad recipes.
Mohammad Qambari
[email protected]Simple, healthy, and delicious! I made this salad for a potluck and it was a hit. Everyone loved the unique flavor combination.
Nelly B
[email protected]This salad was easy to make and packed with flavor. I used golden beets, which gave the salad a beautiful pop of color. The scallions and dill added a nice sharpness that complemented the sweetness of the beets and tomatoes.
Waseem Gee
[email protected]This beet and tomato salad was a delightful summer dish! The combination of sweet beets, juicy tomatoes, and fresh herbs was refreshing and flavorful. I especially loved the tangy dressing, which added a nice balance to the sweetness of the vegetable