Tomato Beet Salad Recipes

BEET AND TOMATO SALAD

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.

SUMMER BEET SALAD

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.

TOMATO-BEET SALAD

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.

BEET TOMATO SALAD

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.

BEET, TOMATO, AND STRAWBERRY SALAD

Steps:

• Whisk the vinegar, mustard, salt, and pepper in a large bowl. Continue whisking while adding the oil in a slow, steady stream, until the vinaigrette is smooth. Add the strawberries, tomatoes, and beets. Gently toss with your hands until everything is evenly coated. Serve immediately.

BEET AND TOMATO SALAD WITH SCALLIONS AND DILL

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, ROASTED BEET, AND PICKLED ONION SALAD

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.

MY FAVORITE BEET SALAD

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.

TOMATO, AVOCADO AND GOLDEN BEET SALAD

Steps:

• * Place a medium saucepan filled with water over high heat; bring to a boil. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.
• * Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.
• * Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Sprinkle with basil and chives; serve. Yields about 1 1/4 cups per serving.

HEIRLOOM TOMATO, BEET & RED ONION SALAD

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.