August 1, 2016
The tomatoes are raw and the beets are roasted in this colorful, simple tomato beet salad. It is finished with walnuts, chives and vinaigrette.
As hard as I try, I can’t seem to turn off the oven during the summer.
Don’t get me wrong. I do love raw veggies, but sometimes I like to combine the cooked and the uncooked.
Right now you can eat nearly everything in season straight from the vine or the bins at the farmers market.
We are really at the sweet spot of the year when we are totally spoiled with the choice of pretty much whatever we want to eat.
For those of you missing the warm comfort food, there will be plenty of time for hearty vegetables for soups.
Now I can’t get enough salads and greens.
So often I am standing in my kitchen, staring at whatever leftovers and fresh things I have around, and brainstorming how can I turn all this into a salad.
After picking up lots of colorful, different-sized tomatoes and a bunch striped Chioggia beets at the market, I decided to make a tomato beet salad.
At first I planned to keep the ingredients raw for a simple lunch on a scorcher of a day, but I changed my mind.
I just love roasted beets. It’s as simple as that.
I preheated the oven and tucked each beet into its own foil packet with a drizzle of olive oil, salt and pepper.
While the beets were in the oven, I whisked together a lemon Dijon vinaigrette.
Once the beets finished cooking and cooled, I rubbed off their skins and sliced them into rounds.
I arranged the tomatoes and beets on a plate. Every time I make this salad, I always pick different tomatoes because I enjoy the styling part of the assembly.
It is so easy to serve a beautiful, seasonal dish.
Finally, I drizzled the vinaigrette over the tomato beet salad and topped it with walnuts, goat cheese and chives.SaveSave
Preheat the oven to 375 degrees F.
Wash the beets and place them on individual sheets of aluminum foil. Drizzle the beets with olive oil and sprinkle with salt and pepper. Fold into loose packets and transfer to a sheet pan.
Roast the beets for 45-55 minutes until they are easily pierced with a knife. Once the beets have cooled, use a paper towel to rub off their skins and slice in 1/4-inch-thick rounds.
For the vinaigrette, in a small bowl, combine the lemon juice, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in 2 tablespoons olive oil until fully combined.
Arrange the tomatoes and beets on a large serving dish. Drizzle with the vinaigrette. Sprinkle with goat cheese, walnuts, chives. Season with salt and pepper.
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