All Kinds of Red Summer Salad (with Tomatoes, Beets and Strawberries)

By • August 7, 2012 • 2 Comments


9 Save

Author Notes: This salad came together quite by happenstance. At our annual Independence Day block party last year, someone brought a salad with both beets and tomatoes in it, and someone else brought a perfectly gorgeous fruit salad. I put a good spoonful of each side-by-side on my plate. Somehow during dinner, half a strawberry made its way over into vegetable territory, where it was promptly stabbed with a fork and then drawn through the dressing with a small piece of beet and a slice of tomato. The rest is history. Enjoy!! ;o)AntoniaJames

Serves 2-4

  • 3 medium beets
  • 3 medium sized, dead ripe, heat-of-summer tomatoes
  • 1 large shallot or 1/4 of a small red onion (optional), diced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon juice
  • Salt, to taste
  • 2 tablespoons really good olive oil
  • 6 or 8 strawberries, trimmed and cut lengthwise into 2 or 3 pieces
  • Freshly ground pepper
  1. Remove the tops from the beets (reserving for another use – see note below), thoroughly clean and trim the beets, then wrap them in foil. Put the packet in a small baking dish and roast in a hot oven – 400 degrees Fahrenheit – for about 45 minutes, or until they’re easily pierced with a paring knife. (To use less aluminium foil, you can also put them in a shallow baking dish and cover tightly with foil.)
  2. While the beets are cooking, first make the dressing: In the bowl in which you plan to serve the salad, whisk together the vinegar, lemon juice and salt, until the salt is dissolved. Then whisk in the olive oil, a tablespoon or so at a time.
  3. Trim and cut the tomatoes either into slices or wedges, and then toss them gently with the dressing and the shallot or red onion, if using.
  4. When the beets are done roasting, remove them from the oven and slowly open the foil, taking care not to get burned by the steam. Let the beets cool until you can easily handle them. Then, slip the peels off and either slice the beets, or cut each one into 6 or 8 wedges. (Cut into the same shape as the tomatoes.)
  5. Add to the bowl with the tomatoes and gently toss. Then add the strawberry slices and toss very gently one more time.
  6. Test for salt and correct, if necessary. Let the salad sit for 10 to 15 minutes.
  7. Toss gently again, and then, test for salt and correct, if necessary. Finally, grind some good black pepper over the salad.
  8. Enjoy!! ;o)
  9. N.B. When I make this, I save the dressing that's left in the bottom of the bowl after everyone's served. The beet, tomato and strawberry juices make it perfectly delicious. (Seriously, you could drink it.) I whisk a bit more olive oil into it, then use it to dress the beet greens, which I've lightly sauteed and then cooled. ;o)

Comments (2) Questions (0)

Default-small
Default-small
3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

One of those aha moments. Love all the red, an unexpected combination that sounds like super food to me. I love the simple dressing.

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks so much! When the three gorgeous red bits found their way onto the fork, into the dressing, then into my mouth, it was indeed an "aha!" moment. And you're right . . . simple dressings for a salad like this are always the best. ;o)