This recipe is designed to use those pretty and colorful heirloom tomatoes. I just had red compari tomatoes, but I did have some colorful grape tomatoes. The contrast of colors is just delightful; dark red in the beets, lighter red for the tomatoes and, of course, yellows and oranges from the grape tomatoes.
The original recipe called for both red and golden beets, but I have never even seen a golden beet in the grocery store. I’ve tried to grow them and also the chiogga variety, but nothing happened. I have a suspicion that someone or something has been eating out of my garden before I can get to the stuff that has grown. Is that possible? This year (my third season) I vow to really, really take good care of my garden no matter what. I’m good and planning and planting. Watering is done by my husband. I’m also pretty good and anything that grows above ground. Its that stuff underground I seem to have a problem with.
The original recipe is from Cooking Light and can be found here. I made some changes according to what I had on hand. This salad has a lot of flavor and I think the dill is a better fit than the tarragon.
Tomato and Beet Salad
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1 tablespoon minced shallots
- 1 tablespoon capers (drained)
- 2 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 2 cup grape tomatoes, halved
- 1 15-ounce can sliced beets, drained
- 1 1/2 pounds compari tomatoes, sliced
- freshly ground black pepper
In a medium bowl, whisk together vinaigrette ingredients; set aside.
Place grape tomatoes in a bowl and drizzle with a few tablespoons of the vinaigrette. Toss to coat.
To serve: Arrange beets and sliced tomatoes on individual serving plates. Top with grape tomatoes. Drizzle with prepared vinaigrette. Season with salt and pepper. Serve immediately.