Happy Friday! With this heat continuing, it is really feeling like summer. And with all of the yummy produce showing up at the farmer's market and on the grocery store shelves, why not eat what you see!
Today I decided to give you a recipe for a light fresh summer salad that would compliment anything from grilled meat, fish, or even a burger at a BBQ. This salad is bright and fresh and full of summertime flavor and colors. You just feel good eating it!. The main headliners are heirloom tomatoes, and beets. If you have never worked with fresh red beets, they tend to get really messy, so you can opt to use yellow beets, or chioggia beets (they are the stripy ones) instead, they are less of a mess. But red beets tend to have more of the earthy flavor, so if you are up for the messy challenge try it out. Small to medium size beets are best, I think they are sweeter and easier to work with. This salad would be delicious paired with a nice still rose, or a crisp sauvignon Blanc, something to cool you off while dining al fresco in the warm summer sun. Enjoy eating some seasonal produce and as always... Happy Cooking.
Beet and Heirloom Tomato Salad
1 lb small beets, scrubbed
2 lbs heirloom tomatoes, large and small cherry sized
1/4 cup goat cheese
1/4 cup basil, torn or shredded
salt and pepper to taste
1/4 cup good quality olive oil
1/4 cup champagne vinegar
-preheat oven to 400 degrees, wrap beets in foil place foil packet onto a baking sheet, and allow to cook, may take up to 75 min (this could be done the day prior). once cooled, clean the skin off by using a paper towel, the skin should wipe right off. Slice into rounds to desired thickness.
- Slice the tomatoes. Arrange tomatoes and cooled beets on a platter, top with the crumbled goat cheese, basil leaves, and drizzle with the champagne vinegar and olive oil.
*the colors on this just pop and would be a great addition to any summertime meal or party.
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