The tomatoes are raw and the beets are roasted in this colorful, simple tomato beet salad. It is finished with walnuts, chives and vinaigrette.
- For beets
- 3–4 Chioggia beets
- Olive oil
- Kosher salt
- Black pepper
- For vinaigrette
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- For salad
- 1 pound assorted tomatoes, sliced or halved, depending on size
- 1/4 cup crumbled goat cheese
- 1/4 cup roughly chopped walnuts
- 1 tablespoon fresh chives
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.