I got two pounds of gorgeous tomatoes in my CSA share this past week, so I think it’s time to share what has been one of my favorite salads this summer: Beet and Tomato Salad from the September 2010 issue of Everyday Food. It’s colorful, fresh, and delicious, and it makes a perfect accompaniment to grilled meats (especially pork chops – our favorite!).
I’ve made this salad four of five times this summer, and I have to admit that I initially struggled to find the perfect roasting time for the beets. The recipe says to roast them for 45 minutes to an hour. This works fine for very small beets, but in my experience, average-sized beets need at least 75 minutes to become tender. After the initial roasting time, poke them with a fork or knife to make sure they’re tender; if not, put ’em back in.
Beet and Tomato Salad
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
Preheat oven to 425°F. 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; season with salt and pepper. Drizzle with dressing and sprinkle with fresh oregano leaves.
Source: Everyday Food, September 2010
This is sooooo good. I suspect this salad could be a game changer for people who think they don’t like beets (especially if they’re used to canned beets at the salad bar). The combination of fresh tomato and beet slices, simple but flavorful dressing, and fresh herbs is seriously out of this world. (I must admit, though, that I’ve put a dash of dried oregano in the dressing when I didn’t have fresh oregano to sprinkle on top. I like the fresh herbs better, but the salad was still amazing.)
Since I’m all about entertaining, I love that this salad is easy to make ahead as well. Roast and slice the beets, slice the tomatoes, and make the dressing earlier in the day. Arrange the beet and tomato slices on a platter and store the dressing and the platter in the refrigerator. Right before serving, add the dressing and the oregano to the beets and tomatoes. If you prep the salad ahead and round out the meal with grilled pork chops or chicken, you can have dinner on the table in 15 minutes flat.
Recipe link: Beet and Tomato Salad