Beet and Tomato Salad With Scallions and Dill
A little bistro in Normandy, France, inspired this salad that’s so satisfying in its simplicity. Bright and fresh, the beets and tomatoes are dressed in a tart vinaigrette and served side by side, rather than mixed together. Though the combination may seem unusual, it’s delicious. For the best flavor, choose ripe tomatoes and cook your own beets (don’t be tempted to use the precooked vacuum packed type). Feel free to cook the beets and day or two in advance.
- Serves: 6 persons
- 1pound golden beets (about 4 medium)
- 1pound ruby red beets (about 4 medium)
- 1pound ripe red or yellow tomatoes (about 3 medium)
- 3or 4 scallions, white and green parts, sliced crosswise
- 3tablespoons roughly chopped dill
- Handful of arugula or watercress, for garnish (optional)
- 3tablespoons red wine vinegar
- Kosher salt and black pepper
- 1tablespoon Dijon mustard
- ¼cup extra-virgin olive oil
Step 1Cook the beets: Heat oven to 400 degrees. Scrub beets, and place in 2 baking dishes just large enough to hold them — golden beets in one, red in the other to keep colors from bleeding. Add an inch or so of water. Cover and bake until tender when probed with a skewer, about 1 hour. Set aside to cool. (Alternatively, boil or steam beets instead. Beets may be cooked several hours or up to 2 days in advance.)
Step 2Prepare the vinaigrette: Put vinegar and pinch of salt in a small bowl. Add mustard and stir with a fork to dissolve. Beat in olive oil to make the dressing thicken slightly. Add pepper to taste, plus a bit more salt, if necessary.
Step 3When the beets are cool enough to handle, rub off the skins. Cut golden beets in half lengthwise, then into 6 to 8 wedges, depending on the beet's size. Repeat with red beets. Place in separate bowls, and season with salt. Slice tomatoes 1/2-inch thick, place in a separate bowl and season with salt.
Step 4Whisk vinaigrette, and pour over beets and tomatoes, dividing it evenly among the bowls. Toss gently and marinate for 10 minutes.
Step 5To serve, spoon the golden beets, red beets and tomatoes into distinct piles onto a large platter or serve in separate bowls. Top with scallions, and sprinkle with dill. Garnish with arugula or watercress, if using.