Beet Tomato And Strawberry Salad Recipes

GREEN TOMATO AND STRAWBERRY SALAD

Green Tomato and Strawberry Salad image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Slice 4 green heirloom tomatoes into thin wedges and toss with 1 1/2 cups sliced strawberries. Whisk 1/2 cup buttermilk, 2 tablespoons vegetable oil and 1 teaspoon each white wine vinegar and kosher salt in a small bowl. Drizzle over the salad and sprinkle with cilantro; season with pepper.

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

Ingredients

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

ITALIAN BREAD SALAD WITH STRAWBERRIES AND TOMATOES

Italian Bread Salad with Strawberries and Tomatoes image

This is my variation of panzanella. Each ingredient having its own intense flavor, when combined, creates an explosive salad. Perfect for a summer day.

Provided by Debra

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

Ingredients

1 loaf Italian bread, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pint fresh strawberries, diced
3 roma (plum) tomatoes, seeded and diced
2 ounces crumbled feta cheese
3 tablespoons red onion, diced
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons honey

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
Bake in preheated oven until toasted, about 10 minutes.
Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.

Nutrition Facts : Calories 376.2 calories, Carbohydrate 52.3 g, Cholesterol 6.3 mg, Fat 14.8 g, Fiber 3.6 g, Protein 9.1 g, SaturatedFat 3.2 g, Sodium 717.4 mg, Sugar 8.4 g

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

Ingredients

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

STRAWBERRY-TOMATO CAPRESE SALAD

Strawberry-Tomato Caprese Salad image

This strawberry-tomato caprese salad combines fruit and herbs deliciously.

Provided by Carol Castellucci Miller

Categories Salad

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

3 medium Roma tomatoes, sliced 1/4-inch thick
10 fresh strawberries, thinly sliced
1 (8 ounce) package fresh mozzarella cheese, sliced 1/4-inch thick
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil, or to taste
3 tablespoons olive oil
salt and ground black pepper to taste

Steps:

Place tomatoes onto a platter. Alternate strawberries and mozzarella slices in a row beside tomatoes. Drizzle balsamic vinegar over tomatoes only. Toss basil over entire plate. Drizzle olive oil over everything and season the entire dish with salt and pepper.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 14.9 g, Cholesterol 71.7 mg, Fat 38.6 g, Fiber 2.9 g, Protein 28.7 g, SaturatedFat 14.2 g, Sodium 778.7 mg, Sugar 9.2 g

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

Ingredients

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.

STRAWBERRY, MANGO & BEET SALAD

Strawberry, Mango & Beet Salad image

Add a fresh and fruity twist to the classic plate of mixed greens with the Strawberry, Mango & Beet Salad recipe. Mixed greens get a dressing up in the Strawberry, Mango & Beet Salad recipe-and so does your meal!

Provided by My Food and Family

Categories Home

Time 15m

Yield 10 servings, 1 cup each

Number Of Ingredients 7

Ingredients

1 pkg. (5 oz.) torn mixed salad greens
1 cup sliced strawberries
1 cup sliced cooked red beets
1 cup coarsely chopped pecans, toasted
1 fresh mango, peeled, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil

Steps:

Toss salad greens with all remaining ingredients except dressing in large bowl.
Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

HARRY'S STRAWBERRY AND TOMATO SALAD

Harry's Strawberry and Tomato Salad image

Provided by James Boyce

Categories Berry Citrus Fruit Leafy Green Herb Tomato Side No-Cook Strawberry Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

6 ounces (1 cup) cherry tomatoes, halved
1 cup (about 1/2 pound whole berries) small strawberries, trimmed and halved
1 tablespoon extra-virgin olive oil
1 tablespoon aged balsamic vinegar
1 tablespoon finely grated lemon zest (about 1 lemon)
1/2 teaspoon table salt
1/4 teaspoon freshly ground pepper
2 heads Boston lettuce, halved and cores removed
2 teaspoons fresh chives, minced

Steps:

In small mixing bowl, toss together tomatoes, strawberries, oil, vinegar, zest, salt, and pepper. Let marinate at room temperature 10 minutes.
To serve, place lettuce-head halves on 4 plates. Top each with tomato-strawberry mixture. Sprinkle with chives.

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Transfer the beets to a large baking dish and cover it tightly with aluminum foil. Roast for 60-70 minutes, until the beets are fork tender.
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