Recipe: Beet and Tomato Salad

BEET AND TOMATO SALAD

Salad:

3 pounds (about 2 large bunches) fresh beets,peeled
Water
2 large tomatoes, washed, cored, diced
6-8 cups mixed greens, divided

Vinaigrette:
1/2 cup fresh lemon juice
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2-4 cloves garlic, peeled, ends removed, minced
1/2 cup fresh minced parsley
1 tablespoon sugar
Kosher salt and freshly ground black pepper to taste

In a large saucepan, place the beets and enough
water to cover them. Bring water to a boil and
reduce heat to a simmer. Cover and simmer beets
about 30 minutes or until they are tender; test for
doneness by inserting a fork or toothpick into
them. Drain and rinse beets in cold water until they
are cool enough to handle.

Meanwhile, in a small bowl, combine all the
vinaigrette ingredients; set aside.

When beets are cool, cut into 1/2-inch to 3/4-inch
dice and place in a large bowl. Add the tomatoes
and toss gently to combine. Pour the vinaigrette
over the salad; toss again and adjust seasonings if
necessary.

Evenly divide greens on serving plates and top
with the beet and tomato mixture.

Food footnote: Serve this as a salad or as an
accompaniment to gefilte fish. Its naturally sweet
flavor is offset by the tangy vinaigrette. The color
of the beets is glorious.