Fruits and veggies will never be fresher and more
delicious than they are over the next few months. these simple, satisfying
recipes will coax every bit of flavor from your farmers market or backyard
garden bounty
Heirloom tomatoes and beets with ginger vinaigrette and
pistachios
We used yellow tomatoes and golden beets, but you’ll get
equally tasty results with any other vibrant color combination.
You can roast the
beets up to a day ahead
·
Serves 6
·
Active: 10 minutes
·
Total: 1 hour 10 minutes
Ingredient
·
3 medium golden or red beets (about 1¼ pounds)
·
3 medium heirloom tomatoes (about 1¼ pounds), sliced into thin
rounds
·
¼ cup safflower oil
·
2 tablespoons rice wine vinegar
·
1½ teaspoons grated fresh ginger
·
½ teaspoon honey
·
¼ teaspoon salt
·
¼ cup shelled pistachios, chopped
Recipe
1. Preheat oven to
400° F. Wrap beets individually in foil and place on a baking sheet. Roast for
1 hour, or until beets are pierced easily with a fork. Let cool, then peel
beets and slice into ⅛- to ¼ inch rounds.
2. Arrange
alternating beet and tomato slices on a large plate or platter in concentric
circles, allowing the slices to overlap slightly.
3. Whisk oil,
vinegar, ginger, honey and salt in a small bowl. Drizzle over beets and
tomatoes. Scatter pistachios over top and serve.
Per serving 168 calories, 12g fat (1g saturated), 4g
protein, 15g carbohydrates, 4g fiber, 193mg sodium
