Beets And Tomato Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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

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

MY FAVORITE BEET SALAD



My Favorite Beet Salad image

Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.

Provided by monkeydoo3

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

6 large beets, trimmed
¼ cup extra virgin olive oil
salt and ground black pepper to taste
1 (8 ounce) package baby spinach leaves
2 tomatoes, cut into bite-sized pieces
2 avocados - peeled, pitted, and cut into bite-sized pieces
½ red onion, chopped, or to taste
1 (4 ounce) container crumbled feta cheese
½ cup balsamic vinegar
½ cup extra-virgin olive oil
1 tablespoon Dijon mustard, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
  • Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
  • Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
  • Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g

EASY TOMATO-BEET SOUP



Easy Tomato-Beet Soup image

This is a hearty warm soup with just a hint of beets that's quick and easy and makes a healthy filling meal. Served with grilled cheese sandwiches, it makes a weeknight meal you can have on the table in no time. Garnish with sour cream.

Provided by Cindy Sherry-Cassel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 8

2 (14.5 ounce) cans fire-roasted diced tomatoes, drained
1 (15 ounce) can whole beets, drained
1 (6 ounce) can tomato paste
26 ounces beef stock, divided
1 tablespoon white sugar, or more to taste
½ teaspoon dried dill weed
3 drops hot pepper sauce, or more to taste
salt and ground black pepper to taste

Steps:

  • Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
  • Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
  • Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 22.2 g, Fat 0.8 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 786.1 mg, Sugar 14.2 g

BEET AND TOMATO GAZPACHO



Beet and Tomato Gazpacho image

The color alone is reason enough to make this gorgeous gazpacho. This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen's "The New Spanish Table." Mr. Garcia's soup also includes cherries, which I don't miss in this rendition. One roasted beet transforms a classic into a beautiful original.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 12

2 slices red or white onion
1 large beet (about 6 ounces), roasted
1 small (6 ounces) cucumber or 1/2 long European cucumber peeled and coarsely chopped
2 pounds ripe tomatoes, quartered
2 sticks celery, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar, plus a little extra for the onion
3 tablespoons extra virgin olive oil
Salt to taste
1/2 to 1 cup ice water
1/2 cup diced cucumber
Slivered fresh mint leaves

Steps:

  • Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
  • Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 750 milligrams, Sugar 8 grams

BEETS AND TOMATO



Beets and Tomato image

Adapted a recipe from another site. I know it sounds weird, but you have to try this if you like beets and you like tomatoes. Very easy to put together and a real inexpensive side dish. We served this with some fish fillets, and the flavors complemented each other.

Provided by Darkhunter

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 (14 1/2 ounce) cans diced beets
1 (14 1/2 ounce) can stewed tomatoes
1 small onion, diced
1/2 cup sharp cheddar cheese
1 -2 cup breadcrumbs
2 tablespoons butter
salt and pepper

Steps:

  • Drain beets well. (I freeze the beet juice for later use.).
  • Dice onion and mix together with the stewed tomatoes.
  • Place half of beets in bottom of greased baking dish, half of the tomatoes and onion mixture and half of the cheese in layers. Season to taste with salt and pepper and add half of the bread crumbs. Dot with 1 Tbsp butter.
  • Repeat.
  • Brown in oven at 350F approximately 20 minutes.

Nutrition Facts : Calories 227.9, Fat 8.3, SaturatedFat 4.7, Cholesterol 20.1, Sodium 487.6, Carbohydrate 32.6, Fiber 4.5, Sugar 15.9, Protein 7.9

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

TOMATO, ROASTED BEET, AND PICKLED ONION SALAD



Tomato, Roasted Beet, and Pickled Onion Salad image

Categories     Salad     Onion     Tomato     Side     Roast     Vegetarian     Beet     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 1/4 cups cider vinegar
6 tablespoons water
1/2 cup sugar
1 tablespoon mustard seeds
1 teaspoon whole allspice
1 teaspoon cumin seeds
2 small red onions, cut into 1/2-inch-thick wedges
1 pint grape or cherry tomatoes, halved

Steps:

  • Preheat oven to 425°F.
  • Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
  • While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.
  • Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.

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

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.

More about "beets and tomato recipes"

25 BEST BEET RECIPES | WHAT TO MAKE WITH BEETS - FOOD COM
25-best-beet-recipes-what-to-make-with-beets-food-com image
2022-03-04 Just lay out a rectangle large enough to hold the beets (say 11 by 14 inches) place the beets in the center and fold one end over to the other, …
From foodnetwork.com
Author By


22 OF OUR BEST BEET RECIPES - TASTE OF HOME
22-of-our-best-beet-recipes-taste-of-home image
2018-06-21 Nectarine and Beet Salad. Beets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home …
From tasteofhome.com


HEIRLOOM TOMATO AND BEET SALAD RECIPE | MYRECIPES
heirloom-tomato-and-beet-salad-recipe-myrecipes image
Step 2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into 1/4-inch-thick slices. Step 3. Combine chives and next 6 ingredients (through mustard) …
From myrecipes.com


TOMATO & PICKLED BEET SALAD - GIRL GONE GOURMET
tomato-pickled-beet-salad-girl-gone-gourmet image
2012-11-07 Grape or cherry tomatoes: Tomatoes aren’t at their best during the cold weather months, so I find that cherry or grape tomatoes are the best option year-round. Pickled beets: Look for pickled beets near the other jarred …
From girlgonegourmet.com


BEET AND TOMATO SOUP | PALEO LEAP
beet-and-tomato-soup-paleo-leap image
Preparation. In a large saucepan, cover the beets with water (leave the skin on). Bring to a boil and cook 45 minutes to 1 hour, or until tender, over a medium-high heat.
From paleoleap.com


BEET AND ROASTED TOMATO TOAST – EAT WELL
beet-and-roasted-tomato-toast-eat-well image
Boil beets, skin on until fork tender (about 25 minutes). Peel and cut into quarters. Place the beets, 4 cloves garlic, juice from 1 lemon, salt, tahini and 2 Tbsp (30 mL) of canola oil into a food processor and purée. Cut tomatoes into …
From canolaeatwell.com


ROASTED BEETS AND TOMATOES - THE LITTLE FERRARO KITCHEN
2016-11-11 Wash and dry beets and tomatoes and trim stems off of beets leaving about half an inch of stem on the beets. Toss beets and tomatoes in olive oil, salt, pepper and garlic …
From littleferrarokitchen.com
Servings 2-3
Estimated Reading Time 3 mins
  • Wash and dry beets and tomatoes and trim stems off of beets leaving about half an inch of stem on the beets.
  • Toss beets and tomatoes in olive oil, salt, pepper and garlic powder and roast until beets are tender and tomatoes caramelized, about 20-30 minutes but keep an eye on them.


10 BEST BEET TOMATO CUCUMBER SALAD RECIPES | YUMMLY
2022-06-27 tomatoes, feta cheese, salt, red wine vinegar, kalamata olives and 9 more Tomato & Cucumber Salad w/ Lemon Dill Dressing Joy Filled Eats onion powder, fresh dill, cucumber, dressing, almond milk, pepper and 6 more
From yummly.com


HOW TO COOK BEETS - TASTE OF HOME
2018-06-14 Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. In a small saucepan, combine vinegar, sugar, cloves, allspice and salt.
From tasteofhome.com


ROASTED BEET AND TOMATO SOUP | THE CITY COOK, INC.
2009-12-03 Preheat oven to 250° F. Slice 10 or so plum tomatoes in half the long way and toss with 1 tablespoon extra virgin olive oil, a pinch of salt and several grinds of black pepper. Spread on a sheet pan, cut side up, in a single layer. Cook in a pre-heated oven for about 3 hours, giving the pan a shake every so often.
From thecitycook.com


BEETROOT TOMATO SOUP RECIPE - CUBES N JULIENNES
2019-02-16 How To Make Instant Pot Beetroot Tomato Soup. Switch on the IP and place the inner pot into it. Add tomatoes, onion, beets, ginger, garlic, bay leaf, salt and vegetable stock. Cover the pot with lid and pressure valve in sealing position. Press Manual/Pressure Cook and set the timer to 6 minutes.
From cubesnjuliennes.com


10 BEST BEET APPETIZER RECIPES | YUMMLY
2022-08-02 lemon pepper seasoning, water, tomato and basil-flavored feta and 7 more Root Vegetable Chips with Chimichurri Dip KitchenAid cilantro, mayonnaise, garlic, olive oil, sour cream, parsley and 11 more
From yummly.com


ROASTED BEET, HEIRLOOM TOMATO, AND BURRATA SALAD
Drizzle with the olive oil and then the balsamic vinegar. Sprinkle with salt and pepper to taste. Carefully lice the Burrata cheese balls almost all the way through and place over the arugula without spilling the cream. Arrange the beet and tomato wedges around the Buretta cheeses. Sprinkle a little more white balsamic vinegar over.
From wildwomankitchen.com


BEET TOMATO SAUCE RECIPE BY ALI ROSEN, DAILY MEAL VIDEO
2012-09-21 Preheat the oven to 350 degrees. Place the beets in foil with the cider vineger and close the foil into a pouch. Roast in the oven until tender, at least 1 hour. The timing can depend heavily on the size of the beets, so make sure to check that they are soft before removing them from the oven. While the beets are cooking, combine the remaining ...
From thedailymeal.com


SWEET TOMATO, WATERMELON & BEET SALAD | PURE FLAVOR®
Preheat a sauté pan for a minute, then drizzle the olive oil on top. Wait for 30 seconds and when the oil starts to smoke add the beet slices. Cook for 2 minutes on medium-high heat until lightly caramelized. Flip them over and add the rosemary leaves. Season with salt and freshly cracked pepper, turn off the heat.
From pure-flavor.com


YELLOW TOMATOES AND BURRATA WITH WATERMELON-BEET SALSA
Transfer to a plate; cool 20 minutes. Peel; cut into ¼-inch cubes. Advertisement. Step 2. Stir together beets, watermelon, shallot, mint, 1 tablespoon of the oil, 2 teaspoons of the vinegar, and 1 teaspoon of the salt in a bowl. Arrange tomato slices and burrata on a serving platter. Top with melon mixture and any liquid in bowl.
From southernliving.com


BEET NOODLES WITH TOMATOES, FETA AND BACON - INSPIRALIZED
2015-05-06 Once heated, add in the bacon strips and cook until crisp, about 7 minutes. Transfer to a paper towel lined plate. Remove about half of the bacon fat from the skillet and set the skillet aside for 1-2 minutes to cool down and then place back over heat. Add in the beet noodles and toss for 1 minute or until the noodles begin to wilt.
From inspiralized.com


BEET, TOMATO, FETA SALAD WITH ITALIAN DRESSING
2014-08-04 Instructions. Begin by chopping all of your vegetables and placing them into a small mixing bowl. In a separate bowl, combine all of the salad dressing ingredients and stir well. Pour over the chopped vegetables and toss to coat. Serve chilled!
From dietitiandebbie.com


BURRATA WITH TOMATOES, BEETS & BASIL - FEASTING AT HOME
2015-08-26 Drizzle with a little salt and basil oil. Arrange the beets on the platter around the burrata. Slice the tomatoes, or cut them into wedges, and tuck them in and around the beets and burrata, paying attention to color. Sprinkle tomatoes with salt and pepper. Scatter a handful arugula sprigs or fresh torn basil around the platter.
From feastingathome.com


RECIPES FROM THE GARDEN – ROASTED BEET AND TOMATO BRUSCHETTA
2021-09-10 Sweet beets combined with tomatoes, kale, arugula and basil from the garden create a fresh and flavorful bruschetta. For the Bruschetta: 3 small beets – roasted and chopped small ; ¼ cup fresh tomatoes – I used a mix of a San Marzano tomato and Sungold cherry tomatoes – chopped small ; ½ cup of chopped kale and arugula
From sustainableeducationalexperience.org


ROASTED BEET TOMATO SAUCE - VEGWEB.COM
1) Place beets in a saucepan and heat through. Add the tomato sauce. Cover and simmer for 10 minutes. 2) Mash or puree the sauce and then add the white beans. Cook 5 minutes to heat though. Serve over your favorite cooked pasta.
From vegweb.com


CHUNKY RED BEET-AND-TOMATO SOUP RECIPE - MICHAEL STEBNER
Step 1. In a large pot, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the tomatoes and their juices, the beets ...
From foodandwine.com


TOMATO, BEET AND CARROT SOUP - FULL BELLY FARM
Stir in the garlic and cook until just fragrant (2 minutes). Stir in the tomato paste and harissa and cook until aromatic and beginning to brown, about 3 minutes. Add the beef stock and vegetable stock and bring to a simmer. Add the bay leaf and simmer until the carrots and beets are very tender, about 20 minutes. Add the tomato sauce.
From fullbellyfarm.com


ROASTED BEET, HEIRLOOM TOMATO, AND GOAT CHEESE SALAD - JUST …
2019-08-12 Set aside dressing. 4. After beets are fully roasted, let beets cool enough to handle. Remove skins with a pairing knife or gently rub off skins with a paper towel. Slice beets. 5. Arrange roasted beets, tomatoes, and radishes on a serving platter or individual salad plates. Sprinkle with cilantro and goat cheese.
From justbeetit.com


BEET AND ROASTED TOMATO TOAST - CTV
Cook for 40 minutes, or until the beets can be easily pierced with a fork. Drain the beets, and when cool enough to handle, peel and cut into chunks. In a food processor combine the beets, tahini, garlic, lime juice, and salt and purée. In a medium bowl combine the parsley, grape tomatoes, onion, lime juice, salt, and pepper. Stir until mixed ...
From more.ctv.ca


BEET, TOMATO, AND ARTICHOKE SALAD - KATIE'S CUCINA
2012-08-13 Instructions. Preheat oven to 425 degrees. Chop the tops of the beats off (save the greens for another meal), scrub the beats, and then place beets on a large piece of foil on a baking sheet. Top with 1 tablespoon of extra virgin olive oil. Fold foil around the beets and crimp ends to form a packet.
From katiescucina.com


BEET SALAD WITH CUCUMBERS, TOMATOES + HOMEMADE BALSAMIC …
Peel and rinse off. Once they are cooled prep the beets, and the rest of the salad. Cut your clean beets into bite sized chunks or slices which ever you prefer, and add it to the salad bowl. I use 1 cucumber. Wash and peel it. Then cut it into bite-sized pieces. 1-2 tomatoes cut up.
From dearcreatives.com


ROASTED BEET SALAD {WITH ARUGULA} - FEELGOODFOODIE
2021-08-26 Instructions. Preheat oven to 350°F. Drizzle beets with 1 tablespoon oil and season with salt and pepper. Wrap in foil and place on a sheet tray. Bake until beets are fork tender, 40-55 minutes, depending on the size of your beets. Let cool completely.
From feelgoodfoodie.net


BEET SALAD RECIPE WITH HEIRLOOM TOMATOES - BELLY FULL
2012-09-18 Instructions. On individual serving plates, arrange the tomatoes and beets in a spiral pattern, overlapping between the two. Drizzle a little olive oil over the top, then sprinkle with black pepper, feta cheese, and parsley. Serve and enjoy!
From bellyfull.net


SLOW ROASTED TOMATO & GOLDEN BEET SALAD – RECIPE! - LIVE. LOVE.
2020-07-27 Wrap beets in foil and place on sheet pan. Slice tomatoes in half and drizzle with olive oil. Sprinkle with salt and pepper. Roast in oven for 1 1/2 hours. Remove from oven and let cool to room temperature. Slice tomatoes in half (reserve some roasted tomatoes for another use) and using a paring knife, remove skin from beets.
From genabell.com


ROASTED BEETS WITH PEARS AND TOMATO SALAD - INSPIRED TASTE
Slice into 1/4-inch slices and arrange on a platter, alternating the beets with tomatoes and pears. Place the walnuts and goat cheese alongside the beets and tomatoes. Make the vinaigrette by whisking mustard, apple cider vinegar and olive oil together then season with salt and pepper. Drizzle over the salad and serve with the warmed baguette.
From inspiredtaste.net


SPAGHETTI WITH BEET GREENS AND BLISTERED TOMATOES
2012-09-05 Bring a large pot of salted water to boil. Meanwhile, in a large cast iron or non-stick skillet, heat the olive oil over a medium flame. Saute the onions until al dente, about 5 minutes. Add the garlic and red pepper flakes and cook for another minute. Coarsely chop the beet greens into strips about 1 to 2 inches wide.
From feedmephoebe.com


TOMATOES BEETS - RECIPES - COOKS.COM
rated recipes: 165 caesar salad dressing. 48 low fat alfredo sauce. 40 bacardi rum cake. 39 oven fried cajun chicken. 34 amish chicken casserole. more popular recipes... featured : special recipes: coney island chili dog sauce. mediterranean salad. ice box dills. maryland crab cakes. pineapple upside down cake. spinach artichoke 3-cheese dip. granola bars. slow baked …
From cooks.com


PEACH SALAD WITH TOMATOES AND BEETS RECIPE | MYRECIPES
Preheat oven to 425°. Advertisement. Step 2. Scrub beets and trim tops to 1 inch. Place beets in a glass or ceramic baking dish; fill dish one-third full with water. Cover with foil; bake at 425° for 1 hour or until beets are tender. Cool. Peel beets, and cut into 1/4-inch-thick slices.
From myrecipes.com


CREAMY CARROT BEET TOMATO SOUP RECIPE - MY GINGER GARLIC KITCHEN
2021-10-11 Make Creamy Carrot Beet Tomato Soup: In the pressure cooker or pressure pan, add beets, tomato, carrots, pepper, garlic, onions, and salt. Add water and close with the lid. Cook for 4-5 whistles over medium heat. Turn off from heat and wait for the pressure to come down on its own.
From mygingergarlickitchen.com


Related Search