Heirloom Tomato & Beet Salad

Heirloom Tomato & Beet Salad- Celebrate the best farmer's market produce with this fresh and oh-so-easy summer salad. | foxeslovelemons.com

I really hit my stride with epic farmer’s market salads in late July and August. It seems like ALLLLL the good things are in season, and everything is juicy and colorful to the max. A “salad” becomes very little else beyond slicing, piling things onto a platter and drizzling with some olive oil and maybe a little lemon juice. And while in my head, eating just a big ol’ plate of tomatoes for dinner sounds like a great idea, it’s not. I’ll be hungry two hours later and raiding the freezer for all the homemade ice cream sandwiches I can find.

Heirloom Tomato & Beet Salad- Celebrate the best farmer's market produce with this fresh and oh-so-easy summer salad. | foxeslovelemons.com

That’s why it’s important to find a perfect pairing for this fresh Heirloom Tomato & Beet Salad. While most Americans only meet nutrition recommendations 7 out of 365 days, it doesn’t have to be complicated to get on the right track. Everybody wants to eat better, but we might need some inspiration and simple solutions to make that a reality more often. I started planning a recent meal by grabbing a California Pizza Kitchen Gluten-Free BBQ Recipe Chicken pizza and popping it in the oven. This pizza was prepared fresh by cooks with farm select ingredients then simply frozen, so I don’t need to compromise flavor for nutrition here.

Then, I reached into my big bowl of farmer’s market produce and pulled out some heirloom tomatoes, beets and herbs and whipped up this salad. It was a simple, balanced weeknight meal short on preparation time, but big on flavor. Just the way I like to eat!

Heirloom Tomato & Beet Salad- Celebrate the best farmer's market produce with this fresh and oh-so-easy summer salad. | foxeslovelemons.com

Heirloom Tomato & Beet Salad

Yield: 2 servings

Prep Time: 10 minutes

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt (optional)
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons chopped fresh herbs (I used a combination of parsley and basil)
  • 2 medium roasted beets, sliced
  • 2 medium heirloom tomatoes, sliced
  • 1/2 cup heirloom cherry tomatoes, halved if large
  • 1/4 cup prepared pearl barley (optional)

Directions:

  1. In small bowl, whisk oil, lemon juice, salt and pepper until well combined. Stir in herbs.
  2. Arrange beets and tomatoes on serving platter. Sprinkle with barley, if desired. Drizzle with vinaigrette and serve immediately.

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BYP_logoDisclosure: This was a sponsored post written by me on behalf of Balance Your Plate. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

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2 comments

  1. This is right up my alley. Seems I always have beets around and those tomatoes are starting to come out of the woodwork, finally! Thanks for the idea of mixing the two!

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