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Savor The Summer Fresh Your Taste (Part 1) - Heirloom tomatoes and beets with ginger vinaigrette and pistachios

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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.

Description: You can roast the beets up to a day ahead

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

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