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Heirloom Tomato and Beet Salad

Heirloom Tomato and Beet Salad
Heirloom Tomato and Beet Salad is a gluten free, primal, and whole 30 side dish. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 142 calories. This recipe serves 6. If you have shallots, tarragon, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

1
Preheat oven to 40
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OvenOven
2
Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil.
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BeetBeet
WrapWrap
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Aluminum FoilAluminum Foil
3
Bake at 400 for 1 hour or until tender. Cool; peel beets and cut into 1/4-inch-thick slices.
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BeetBeet
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OvenOven
4
Combine chives and next 6 ingredients (through mustard) in a small bowl, stirring with a whisk.
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MustardMustard
ChivesChives
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WhiskWhisk
BowlBowl
5
Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss to coat. Divide sliced beets and sliced tomatoes evenly among 6 plates.
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Cherry TomatoCherry Tomato
TomatoTomato
MustardMustard
BeetBeet
6
Drizzle each serving with about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry tomatoes.
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Cherry TomatoCherry Tomato
MustardMustard
7
Sprinkle with salt and pepper.
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Salt And PepperSalt And Pepper
DifficultyExpert
Ready In1 h, 30 m.
Servings6
Health Score38
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimal
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