Tomato and Beet Salad
2 medium-sized red beets
2 medium-sized golden beets
1 bunch asparagus, trimmed
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons chopped shallots
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
Preheat oven to 400°.
Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Once cool, peel beets and cut into 1/4-inch-thick slices.
Bring 2 quarts water to a boil in a medium saucepan. Cook asparagus in boiling water about 2 minutes or until crisp but slightly tender. Remove with a slotted spoon to a colander and rinse under cold water. Drain well. Cut asparagus diagonally into 1 1/2-inch pieces.
Combine chives and next 6 ingredients (through mustard) in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the mustard mixture; toss to coat. Divide sliced beets, asparagus and sliced tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons remaining mustard mixture. Top each serving evenly with dressed cherry tomatoes. Sprinkle with salt and pepper.
Serves 6
2 medium-sized golden beets
1 bunch asparagus, trimmed
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons chopped shallots
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
Preheat oven to 400°.
Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Once cool, peel beets and cut into 1/4-inch-thick slices.
Bring 2 quarts water to a boil in a medium saucepan. Cook asparagus in boiling water about 2 minutes or until crisp but slightly tender. Remove with a slotted spoon to a colander and rinse under cold water. Drain well. Cut asparagus diagonally into 1 1/2-inch pieces.
Combine chives and next 6 ingredients (through mustard) in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the mustard mixture; toss to coat. Divide sliced beets, asparagus and sliced tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons remaining mustard mixture. Top each serving evenly with dressed cherry tomatoes. Sprinkle with salt and pepper.
Serves 6
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