Posts Tagged 'Salads'

Beet and Tomato Salad

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
Serves 4

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

Method:
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

Beet and Tomato Salad

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

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Southwestern Two-Bean Salad

As promised, here’s the recipe for Southwestern Two-Bean Salad that completes my grilling menu from the other weekend.  I chose this salad to go with the Cilantro Honey-Lime Grilled Chicken and the Hill Country Coleslaw because it’s hearty, generally crowd-pleasing, and it contained the one ingredient that tied all three dishes together: cilantro.  Its fresh summer flavor would make it right at home on just about any picnic or barbecue buffet, though; I’ve served it with pulled pork sandwiches and burgers as well.

Southwestern Two-Bean Salad
Serves 12

Dressing ingredients:
1/2 cup white vinegar
1/4 cup vegetable oil
1 tablespoon sugar
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Salad ingredients:
2 cans (15 ounces each) pinto beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 1/4 ounces) whole kernel corn, drained
1 large red bell pepper, chopped
1/2 cup finely chopped red onion
2 fresh jalapeno peppers, seeded and finely chopped (1/4 – 1/3 cup)
1/4 cup snipped fresh cilantro

Method:
For the dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in a small bowl.  Set aside.

For the salad, drain and rinse beans.  Place beans in a large bowl.  Drain corn. Chop bell pepper and add corn and bell pepper to beans.

Chop onion and jalapeno peppers.  Snip cilantro using kitchen shears (or chop it). Add onion, jalapeno peppers, cilantro, and dressing to bean mixture.  Mix gently. Cover and refrigerate 2 – 3 hours to allow flavors to blend.

Source: Pampered Chef’s Casual Cooking

Southwestern Two-Bean Salad

I just love this salad.  It’s light and fresh, and I like the way the tender texture of the beans contrasts with the crunch of the peppers and the corn.  Plus, it’s inexpensive to make, it keeps wonderfully, and it adapts well for a variety of menus. Give it a try!

TIPS:  Since it’s summer and fresh corn is readily available, I substituted fresh corn for the canned.  I cut the kernels off of two cobs, placed the corn in a colander, poured boiling water over it, and drained it before adding it to the salad.

Also, since my mom recently fell victim to “jalapeno eyes,” a note about working with jalapenos: After handling jalapenos, always (!) make sure you wash your hands (or wear gloves).  If you have jalapeno oil on your hands and you touch your skin (or heaven forbid, your eyes), it will burn.  I accidentally touched the corner of my mouth recently with jalapeno hands, and while it wasn’t excruciating, I could definitely feel the heat.  If you’re generally cautious about spicy food, though, don’t let this scare you out of using jalapenos in the salad.  Removing the seeds and membranes tones them down considerably.  I’m a bit of a wimp when it comes to spicy food, and I could barely taste them.




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