Beets Tomatoes And Cilantro Recipes

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BEET AND CUCUMBER SALAD



Beet and Cucumber Salad image

In this recipe you can use golden beets or red ones or a combination. The salad can be made a day ahead if refrigerated.

Provided by threeovens

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb beet
1 lb pickling cucumber, peeled and cut into 1/4 inch slices
1 cup yellow tomatoes, cut in half
1/4 cup red onion, cut into very thin half moon slices
1/2 cup seasoned rice vinegar
2 tablespoons fresh cilantro, chopped
salt & freshly ground black pepper

Steps:

  • Prepare an ice water bath.
  • Trim beet stems to 2 inches, but leave roots intact; wash beets well.
  • In a large saute pan, cover beets with salted water and cook, over medium high heat, until they can easily be pierced with a fork, or about 30 minutes.
  • Drain and submerge in ice cold water bath.
  • The skins and root ends should be easily removed; discard the beet tops with the stems.
  • Cut peeled beets in half and then in 1/2 inch half moon slices.
  • Combine beets, cucumbers, tomatoes, onion, vinegar, and cilantro in a large bowl; season to taste with salt and pepper.
  • Cover and refrigerate until serving.

Nutrition Facts : Calories 38.3, Fat 0.2, Sodium 49.2, Carbohydrate 8.8, Fiber 1.6, Sugar 5.7, Protein 1.6

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.

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

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