Beet and Tomato Salad With Scallions and Dill
Published Oct. 14, 2020
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound golden beets (about 4 medium)
- 1pound ruby red beets (about 4 medium)
- 1pound ripe red or yellow tomatoes (about 3 medium)
- 3 or 4scallions, white and green parts, sliced crosswise
- 3tablespoons roughly chopped dill
- Handful of arugula or watercress, for garnish (optional)
- 3tablespoons red wine vinegar
- Kosher salt and black pepper
- 1tablespoon Dijon mustard
- ¼cup extra-virgin olive oil
For the Salad
For the Vinaigrette
Nutritional analysis per serving (6 servings)
164 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 4 grams protein; 594 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
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.
- Step 3
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 ½-inch thick, place in a separate bowl and season with salt.
- Step 4
Whisk vinaigrette, and pour over beets and tomatoes, dividing it evenly among the bowls. Toss gently and marinate for 10 minutes.
- Step 5
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.
Private Notes
Comments
The easiest way to cook beets is to roast them in tin foil, no olive oil, salt or seasonings necessary. If they’re large I wrap them up separately and if small, two together in the foil. Roast them at 400 degrees. The size will determine the length of time but approximately half an hour to forty minutes. Let them cool. Then refrigerate. When needed, unwrap the foil and peel off the skin under a small amount of water. They are good to go then. Roasted and delicious!
Followed the recipe as written (no watercress or arugula, but served over romaine lettuce) then garnished the salads with goat cheese and lightly toasted pine nuts -- very delicious! Highly recommend!
I never understand why instructions for roasting beets always say to wrap them in foil. Don’t they steam rather than roast? By definition? I roast beets “out in the open” (so to speak) and they’re delicious. Tell me what I’m missing?
yes! was awesome -- added things (a small piece of salmon roasted with an big cluster of oyster mushrooms) perfect . David Tanis consistently rocks ;)
Very delicious. A pack of steamed baby beets from Trader Joe’s, campari tomatoes, parsley, pine nuts.
Lucky me, in France, I can buy the beets fire-roasted at a farmer's market. They are large, charred black which disintegrate in my hands to reveal the beet dripping in its juice. Flavor is concentrated, smoky and earthy. I cannot imagine eating the beets any other way. Works wonderfully in this recipe.