There’s something truly magical about whipping up a vibrant bowl of this heirloom tomato and roasted beet salad that feels like painting a masterpiece with flavors.
In my salad of heirloom tomato and beet, vivid heirloom tomatoes and sweet roasted beets complement one other splendidly. The arugula adds a peppery bite, and the creamy feta and the toasted walnuts are a lush and crunchy contrast.
Balsamic vinegar and extra-virgin olive oil create a refreshing, nutritious dish that I love.
Heirloom Tomato Beet Salad Recipe Ingredients
– Heirloom Tomatoes: Bursting with antioxidants, they add vibrant color and natural sweetness to dishes.
– Beets: Rich in fiber and vitamins, they provide an earthy sweetness and a stunning color.
– Arugula: A peppery green that offers a fresh bite, packed with vitamins A and K.
– Feta Cheese: Provides tangy flavor and creaminess, while adding protein and calcium.
– Walnut Halves: Toasted for extra depth, they add crunch and are a great source of healthy fats.
Heirloom Tomato Beet Salad Recipe Ingredient Quantities
- 2 cups heirloom tomatoes, assorted colors, sliced
- 2 medium-sized beets, roasted and sliced
- 1 cup arugula or mixed salad greens
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnut halves, toasted
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
How to Make this Heirloom Tomato Beet Salad Recipe
1. Set your oven to 400°F (200°C) to prepare it for baking. The beets should be covered in aluminum foil and then placed in the roasting pan before being put into the oven for 45-60 minutes or more, depending on how tender they are when pulled from the heat. Once the beets have cooled sufficiently, they should be peeled. After they are sliced, they are ready to be served.
2. While roasting, slice hefty heirloom tomatoes and put them aside.
3. In a tiny bowl, whisk the balsamic vinegar, extra-virgin olive oil, salt, and pepper together in order to make the dressing.
4. Set a large salad bowl or platter with a bed of arugula or mixed baby greens. A large bowl is a good choice for this salad so you have plenty of room to toss it, which is key to evenly distributing the dressing.
5. Place the sliced tomatoes and roasted beet slices over the greens.
6. Evenly distribute the crumbled feta cheese over the salad.
7. Cover the top with halved, toasted walnuts.
8. Evenly drizzle the balsamic dressing over the salad.
9. Add fresh basil leaves for color and flavor.
10. If desired, before serving, you can toss the salad gently. Adjust the seasoning with more salt and pepper if needed. And then, eat it right away! The salad is at its most flavorful straight from the bowl.
Heirloom Tomato Beet Salad Recipe Equipment Needed
1. Oven
2. Aluminum foil
3. Roasting pan
4. Knife
5. Cutting board
6. Small bowl
7. Whisk
8. Large salad bowl or platter
9. Measuring cups
10. Measuring spoons
FAQ
- Can I use regular tomatoes instead of heirloom?Indeed, it is possible to use standard tomatoes; however, heirloom tomatoes afford a distinct taste and vibrant color variance.
- How do I roast the beets?Set your oven to 400 degrees Fahrenheit (that’s 200 degrees Celsius for you metric fans). Next, take your beets and wrap each one in aluminum foil. You will then need to find a safe place in your oven for the beets to hang out for the next 45-60 minutes. Once this timer goes off, the beets will be done. The test for doneness is this: If you can easily pierce the beets with a fork, they are tender, and you may remove them from the oven. Once they have cooled, you can then proceed to peeling and slicing the beets.
- Is there a substitute for feta cheese?You can switch out feta for goat cheese or leave it out for a dairy-free option.
- Can I use a different type of nuts?Indeed, substituting walnuts with either pecans or almonds offers a distinct flavor and texture. The nutty taste of almond pairs well with other ingredients and is an excellent accompaniment in many recipes. Pecans have a more buttery flavor, and their texture makes for a good substitute in recipes where the walnuts might traditionally be used.
- How long does this salad last in the fridge?This salad tastes best when it’s just been made, but it can hang out in the fridge for 1–2 days if you keep it in an airtight container.
- What other greens can I use besides arugula?Spinach, kale, or any greens mixture of your choosing can be used.
- Can I make the salad dressing in advance?You can indeed combine balsamic vinegar and olive oil in advance. After doing so, store the mixture in the refrigerator for up to a week.
Heirloom Tomato Beet Salad Recipe Substitutions and Variations
For the tomatoes that are heirloom, you can use any of the varieties that are cherry tomatoes, cut in half.
Rather than roasting beets, use pre-cooked or canned beets for convenience.
If you prefer, you can substitute the arugula for spinach or baby kale.
Substitute goat cheese for feta cheese if you want a creamier texture and a tangier flavor.
For a walnut substitute, use pecans or almonds. Keep them toasted for extra crunch.
Pro Tips
1. Roast Beets with Herbs: Before wrapping the beets in foil for roasting, add a sprig of rosemary or thyme, or a few cloves of garlic. This will infuse the beets with additional flavor.
2. Chill the Ingredients: For a refreshing salad experience, chill the roasted beets and sliced tomatoes in the refrigerator for at least 30 minutes before assembling. This will enhance the contrast in textures and flavors.
3. Use Quality Olive Oil: Since the dressing is simple, using high-quality extra-virgin olive oil will make a noticeable difference in taste.
4. Add Citrus Zest: For an extra zing, grate a bit of lemon or orange zest into the dressing. This will brighten the flavor profile of the salad.
5. Balance the Sweetness: If your heirloom tomatoes are particularly sweet, consider adding a few thinly sliced red onion rings to introduce a savory element that balances the sweetness.
Heirloom Tomato Beet Salad Recipe
My favorite Heirloom Tomato Beet Salad Recipe
Equipment Needed:
1. Oven
2. Aluminum foil
3. Roasting pan
4. Knife
5. Cutting board
6. Small bowl
7. Whisk
8. Large salad bowl or platter
9. Measuring cups
10. Measuring spoons
Ingredients:
- 2 cups heirloom tomatoes, assorted colors, sliced
- 2 medium-sized beets, roasted and sliced
- 1 cup arugula or mixed salad greens
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnut halves, toasted
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
1. Set your oven to 400°F (200°C) to prepare it for baking. The beets should be covered in aluminum foil and then placed in the roasting pan before being put into the oven for 45-60 minutes or more, depending on how tender they are when pulled from the heat. Once the beets have cooled sufficiently, they should be peeled. After they are sliced, they are ready to be served.
2. While roasting, slice hefty heirloom tomatoes and put them aside.
3. In a tiny bowl, whisk the balsamic vinegar, extra-virgin olive oil, salt, and pepper together in order to make the dressing.
4. Set a large salad bowl or platter with a bed of arugula or mixed baby greens. A large bowl is a good choice for this salad so you have plenty of room to toss it, which is key to evenly distributing the dressing.
5. Place the sliced tomatoes and roasted beet slices over the greens.
6. Evenly distribute the crumbled feta cheese over the salad.
7. Cover the top with halved, toasted walnuts.
8. Evenly drizzle the balsamic dressing over the salad.
9. Add fresh basil leaves for color and flavor.
10. If desired, before serving, you can toss the salad gently. Adjust the seasoning with more salt and pepper if needed. And then, eat it right away! The salad is at its most flavorful straight from the bowl.