Beet And Tomato Salad Recipes

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SUMMER BEET SALAD



Summer Beet Salad image

This Summer Beet Salad recipe celebrates the best farmer's market produce. Enjoy summer on a plate with a beet and tomato salad with herbs, barley and a fresh vinaigrette.

Provided by Lori Yates

Categories     Salads

Time 1h5m

Number Of Ingredients 9

3 medium beets, stems removed, scrubbed
4 tablespoons extra virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1/4 cup pearl barley
3 tablespoons fresh lemon juice
3 medium heirloom tomatoes, sliced
1/2 cup heirloom cherry tomatoes, halved if large
3 tablespoons chopped fresh herbs (I used a combination of parsley and basil)

Steps:

  • Preheat oven to 425 degrees F. Line baking pan with aluminum foil. Place beets on pan; drizzle with 1 tablespoon olive oil and sprinkle with an 1/2 teaspoon salt and 1/4 teaspoon pepper. Wrap foil around beets to form a packet. Transfer to oven and cook 45 to 60 minutes or until tender (see Home Chef Tip). Remove from oven and let stand in packet for 10 to 15 minutes or until beets are cool enough to handle but not completely cool. Then, carefully use paper towels to rub the skins off of the beets. Thinly slice beets.
  • Meanwhile, prepare barley according to package instructions and let cool.
  • In small bowl, whisk lemon juice and remaining 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper until well combined.
  • Arrange tomatoes and beets on serving platter. Sprinkle with herbs and barley. Drizzle with vinaigrette and serve immediately.

Nutrition Facts : Calories 171 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 275 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

BEET AND TOMATO SALAD



Beet and Tomato Salad image

Slices of roasted beets and fresh beefsteak tomatoes are dressed with shallot vinaigrette and fresh oregano to create a colorful and flavorful salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 medium beets (about 1 pound total), scrubbed
2 teaspoons plus 3 teaspoons extra-virgin olive oil
1 small shallot, minced
2 teaspoons red-wine vinegar
Coarse salt and ground pepper
3 medium beefsteak tomatoes, sliced 1/4-inch thick
1 tablespoon fresh oregano leaves

Steps:

  • Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Top with 2 teaspoons oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour. Remove beets from foil and let cool, then peel and cut into 1/4-inch-thick slices.
  • In a small bowl, whisk together remaining 3 teaspoons oil, shallot, and vinegar; season with salt and pepper. On a large platter, arrange beets and tomatoes, and season with salt and pepper. Drizzle with dressing and sprinkle with fresh oregano leaves.

Nutrition Facts : Calories 103 g, Fat 6 g, Fiber 2 g, Protein 1 g

TOMATO-BEET SALAD



Tomato-Beet Salad image

This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 pound scrubbed small beets
2 pounds tomatoes, preferably heirloom
1 pint cherry tomatoes
1/4 cup crumbled feta
1/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper

Steps:

  • Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 5 g, Protein 5 g, SaturatedFat 3 g

BEET AND TOMATO SALAD WITH MINT



Beet and Tomato Salad with Mint image

For this late-summer side dish, beets can be roasted, refrigerated overnight, and then combined at the last minute with heirloom tomatoes, extra-virgin olive oil, coarse salt, lemon juice, and a handful of fragrant mint leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

6 red beets, trimmed, halved lengthwise
Extra-virgin olive oil, for drizzling
1/2 teaspoon coarse salt
4 to 6 ripe tomatoes (about 2 pounds), preferably heirloom, cut into wedges
Juice of 1/2 lemon
1/4 teaspoon freshly ground pepper
1/3 cup small mint leaves

Steps:

  • Preheat oven to 375 degrees. Place beets, cut sides up, on parchment-lined foil on a rimmed baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt. Fold foil over beets to enclose, and crimp edges to seal. Bake until tender, about 35 minutes. Let cool. Peel, and cut into wedges. (Beets can be refrigerated in an airtight container overnight.)
  • Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoon salt and the pepper. Scatter mint over top, and serve.

BEET, TOMATO, AND STRAWBERRY SALAD



Beet, Tomato, and Strawberry Salad image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 8 Servings

Number Of Ingredients 9

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound strawberries, hulled and sliced
1 pint grape or cherry tomatoes, halved
12 ounces Campari tomatoes, quartered
4 small roasted and peeled beets, sliced

Steps:

  • Whisk the vinegar, mustard, salt, and pepper in a large bowl. Continue whisking while adding the oil in a slow, steady stream, until the vinaigrette is smooth. Add the strawberries, tomatoes, and beets. Gently toss with your hands until everything is evenly coated. Serve immediately.

HEIRLOOM TOMATO, BEET & RED ONION SALAD



Heirloom tomato, beet & red onion salad image

Use a colourful mix of tomato varieties to create a stunning side for a dinner party - a splash of Pimm's takes the dressing to the next level

Provided by Sarah Cook

Categories     Buffet, Lunch, Side dish, Vegetable

Time 20m

Yield Serves 10 generously

Number Of Ingredients 8

700g heirloom tomato
500g cooked beetroot , cut into chunks
1 red onion , quartered, then sliced
2 tbsp wholegrain mustard
5 tbsp red wine vinegar
2 tbsp Pimm's
2 tbsp clear honey
2 raw beetroots , very thinly sliced (on a mandolin if you have one)

Steps:

  • Leave the smallest tomatoes whole, and halve or cut the bigger ones into chunks. Tip into a bowl with the cooked beetroot and the onion. Whisk together the mustard, vinegar, Pimm's and honey with some seasoning. Pour it over the tomatoes and beetroot and toss together to coat. Keep in the fridge until ready to serve, stirring occasionally to marinate everything evenly.
  • When ready to serve, arrange the raw beetroot slices over a large platter or plate with a lip. Tip the beetroot and tomatoes with all their juices on top, add a little more seasoning and serve.

Nutrition Facts : Calories 79 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium

BEET AND TOMATO SALAD WITH SCALLIONS AND DILL



Beet and Tomato Salad With Scallions and Dill image

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

1 pound golden beets (about 4 medium)
1 pound ruby red beets (about 4 medium)
1 pound ripe red or yellow tomatoes (about 3 medium)
3 or 4 scallions, white and green parts, sliced crosswise
3 tablespoons roughly chopped dill
Handful of arugula or watercress, for garnish (optional)
3 tablespoons red wine vinegar
Kosher salt and black pepper
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil

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.

BEET TOMATO SALAD



Beet Tomato Salad image

This is a super delicious salad for anyone that loves beets, and I certainly do!! The flavor of the beets and tomatoes together is so delicious!!

Provided by Chef mariajane

Categories     Low Protein

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 red beets, trimmed, halved lengthwise
extra virgin olive oil
1/2 teaspoon coarse salt
4 -6 ripe tomatoes (about 2 lb.)
1/2 lemon, juice of
1/4 teaspoon pepper
1/2 cup small mint leaf

Steps:

  • Preheat oven to 375°F Place beets, cut sides up, on parchment-lined foiled rimmed baking sheet.
  • Drizzle with oil oil and sprinkle with 1/4 teaspoons salt. Fold foil over beets to enclose and crimp edges to seal. Bake until tender, about 35 minutes. (Beets can be refrigerated in an airtight container overnight.).
  • Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoons salt and pepper. Scatter mint over top and serve.

Nutrition Facts : Calories 79, Fat 0.5, SaturatedFat 0.1, Sodium 393.9, Carbohydrate 17.5, Fiber 5.2, Sugar 11.7, Protein 3.2

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