Description
This colorful beet salad is sunshine on a plate, with just the right balance of heartiness and lightness. Every bite reminds you that seasonal ingredients prepared with care can be a true work of art.
Ingredients
Scale
- 4 medium fresh red beets
- 4 medium fresh golden beets
- 3 medium heirloom tomatoes
- 3 tablespoons (45 mL) extra-virgin olive oil
- I tablespoon (15 mL) freshly squeezed lime juice
- 1 teaspoon (5 mL.) flaky sea salt
- 1/4 cup (60 ml.) thinly sliced scallions, for topping
- 3 tablespoons (45 mL) roughly chopped Italian parsley, for topping
- 2 tablespoons (30 mL) dukkah, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the beets thoroughly and trim off the tops and roots.
- Wrap each beet separately in aluminum foil, ensuring they are tightly wrapped to prevent leakage. Place the wrapped beets on a baking sheet and roast them in the oven for about 1 hour, or until they ate tender when pierced with a fork. Remove from the oven and let sit until cool enough to handle. When they are cool, gently peel off the skin using a small knife. The skin should come off easily.
- Slice the peeled beets and the tomatoes into ½ inch wedges and place on a serving platter or individual plates.
- In a small mixing bowl, combine the olive oil, lime juice, and salt.
- Whisk the dressing until it emulsifies to a smooth consistency, and pour over the tomatoes and beets. Sprinkle the scallions and parsley on top. Finally, garnish with the dukkah.
Notes
If your local market doesn’t carry it, you can easily DIY with ingredients you probably already have in your pantry. Chloe suggests starting with pistachios, sesame seeds, coriander, cumin, and black peppercorns—then playing with proportions until it suits your taste.
- Prep Time: 20
- Cook Time: 60