We had a great trip to the Union Square Greenmarket last week and came home with some super-sweet corn, a nice loaf of bread, and even some tri-star strawberries (the best strawberries ever, for those who don’t know). I also showed M the vast selection of Heirloom tomatoes and she was quite amazed (“they’re bumpy!”). She picked an especially bumpy one to buy, and I bought a few loose beets from the same stand. At home the beets were roasted, cooled and mixed with the tomatoes for a seasonally appropriate, and delicious, salad.
Beet and Heirloom Tomato Salad (serves 4)
1 pound beets, preferably golden or chioggia beets
2 Tablespoons canola oil
1 large Heirloom Tomato
Juice of 1 lemon
2 Tablespoons extra virgin olive oil
1 sprig lemon thyme, leaves removed and finely chopped
Coarse sea salt, to taste
Shaved Parmesan cheese, for garnish
Heat the oven to 350 degrees. Toss the beets with the canola oil and place on a baking sheet. Bake for 45-60 minutes, or until tender throughout – larger beets will take longer. Remove from the oven and allow to cool completely.
When the beets are cool, remove the skins. Cut each beet into bite sized pieces and place in a large bowl. Cut the tomato into similarly sized pieces and add to the same bowl. Mix in the lemon juice, olive oil, thyme and salt. Garnish with freshly shaved parmesan cheese and serve.