Heirloom Tomato & Beet Salad
Heirloom Tomato -- 3
Mini Red Beets -- 3
Mini Gold Beets -- 3
Balsamic vinegar -- 1 oz
Arugula -- 3oz
Pickled onions -- 2oz
Balsamic vinegar -- 1tsp
Step 1: Core tomatoes then cut into 1" chunks chunks and both beets
Step 2: Toss tomatoes and beets with your choice of dressing
Step 3: Place tomatoes and beets in center of salad plate
Step 4: In same bowl, toss arugula with remaining dressing place on top of beets and tomatoes
Step 5: Top salad with pickled onions and drizzle with a teaspoon of balsamic reduction
To cook beets, rinse well and place on a sheet tray and roast in oven set on 350 for 45 minutes or until tender to touch. When done place in refrigerator to cool.
When cool, skin will slide off easily off easily.
To pickle onions, peel and slice thinly a red onion, place in 2 cups cold water and 1 cup rice wine vinegar for 10 to 15 minutes, drain and place in fridge until ready to use.