Heirloom Tomato & Beet Salad

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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.