Tomato Beet Salad
Juicy heirloom tomatoes and sweet baby beets are layered over creamy goat cheese and finished with a bright mint vinaigrette.
Servings: 8
Equipment
- large round or oval platter
Ingredients
fresh mint dressing
- 10-12 mint leaves
- 1/4 cup olive oil
- 2 Tbsp champagne vinegar
- 1 tsp lemon juice
- 1 tsp creamy Dijon mustard
- pinch sea salt
salad
- 5 ounces soft creamy goat cheese, see notes for substitutions.
- 3 Tbsp sour cream
- 4 baby beets, boiled until tender and peeled.
- 3 firm ripe tomatoes, sliced about 1/4 inch thick.
- 1 handful small cherry tomatoes, whole or halved.
- 1/2 small red onion, thinly sliced.
garnish
- 3 Tbsp finely chopped pistachio nuts
- small mint leaves
- flaky sea salt and fresh cracked black pepper
Instructions
- Make the dressing: process all the dressing ingredients in a small food processor until well combined. Give it a taste to adjust anything. Set aside while you make your salad.
- Blend the goat cheese and sour cream together to make a soft spreadable consistency. Set aside.
- Slice the beets into rounds. I like to cut some of them into wedges as well, just for contrast. Cut the tomatoes into 1/4 inch slices.
- Dollop the whipped goat cheese in the center of your platter and use the back of a big spoon to spread it into an arc or semi circle.
- Begin arranging your tomatoes around the cheese. You can keep them to one section of the platter, or place them all over. It's fine to overlap the cheese.
- Add the thinly sliced onion rings ~ you can add them next to, on top of, or under your tomatoes for variety.
- Add the beets next. I like to keep the red beets to one section so they don't stain everything with their gorgeous color.
- Sprinkle the chopped pistachios over the salad, and tuck in the small mint leaves. Note: if your mint leaves are large, roll them and slice into very thin ribbons or chiffonade.
- Sprinkle lightly with the sea salt and freshly cracked black pepper. At the last minute, drizzle with the dressing and serve the extra on the side.
Notes
Substitute burrata, whipped ricotta, whipped feta, or even Boursin cheese.
Nutrition
Calories: 155 kcal · Carbohydrates: 6 g · Protein: 5 g · Fat: 13 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Cholesterol: 11 mg · Sodium: 94 mg · Potassium: 256 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 713 IU · Vitamin C: 11 mg · Calcium: 47 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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