Heirloom Tomato and Beet Salad

Name: Heirloom Tomato and Beet Salad
Cuisine: European, Mediterranean
Ingredients: 2 tablespoons olive oil, divided; 2 large beets (1 golden, 1 Chioggia, or any combo you like); 3 large ripe heirloom tomatoes, chopped; 3 tablespoons fresh basil, cut into thin strips; 1 large clove garlic, minced superfine; 3 tablespoons balsamic vinegar; Sea salt or pink Himalayan sea salt

4 steps

Updated at: Thu, 17 Aug 2023 13:16:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories71.4 kcal (4%)

Total Fat4.9 g (7%)

Carbs6.3 g (2%)

Sugars4.5 g (5%)

Protein1.1 g (2%)

Sodium127.9 mg (6%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsolive oil

divided

2beets

large, 1 golden, 1 Chioggia, or any combo you like

3heirloom tomatoes

large, ripe, chopped

3 tablespoonsfresh basil

cut into thin strips

1 clovegarlic

large, minced superfine

3 tablespoonsbalsamic vinegar

sea salt

or pink himalayan sea salt

Instructions

Step 1

Preheat the oven to 375°F.

Step 2

Rub 1 tablespoon olive oil over the whole beets and roast in the oven for 40 minutes to 1 hour until just tender when pierced; set aside to cool for 10 minutes.

Step 3

Toss the tomatoes with the basil, remaining 1 tablespoon olive oil, garlic, and balsamic vinegar in a salad bowl.

Step 4

Peel and chop cooked beets and add to salad bowl, tossing to coat with dressing.