Name: Heirloom tomato, beet & red onion salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 10 generously
Cuisine: British
Ingredients: 700g heirloom tomato; 500g cooked beetroot cut into chunks; 1 red onion quartered, then sliced; 2 tbsp wholegrain mustard; 5 tbsp red wine vinegar; 2 tbsp Pimm’s; 2 tbsp clear honey; 2 raw beetroots very thinly sliced (on a mandolin if you have one)

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Heirloom tomato, beet & red onion salad

Heirloom tomato, beet & red onion salad

Sarah Cook

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Serves 10 generously

Easy

Prep: 20 mins

Plus chilling. No cook

A star rating of 4 out of 5.2 ratingsRate

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Use a colourful mix of tomato varieties to create a stunning side for a dinner party - a splash of Pimm's takes the dressing to the next level

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

700g heirloom tomato
500g cooked beetroot

cut into chunks
1 red onion

quartered, then sliced
2 tbsp wholegrain mustard
5 tbsp red wine vinegar
2 tbsp Pimm’s
2 tbsp clear honey
2 raw beetroots

very thinly sliced (on a mandolin if you have one)

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Nutrition: per serving

kcal79
fat1g

low
saturates0g
carbs12g
sugars11g
fibre3g
protein2g
salt0.4g

Method

step 1

Leave the smallest tomatoes whole, and halve or cut the bigger ones into chunks. Tip into a bowl with the cooked beetroot and the onion. Whisk together the mustard, vinegar, Pimm’s and honey with some seasoning. Pour it over the tomatoes and beetroot and toss together to coat. Keep in the fridge until ready to serve, stirring occasionally to marinate everything evenly.
step 2

When ready to serve, arrange the raw beetroot slices over a large platter or plate with a lip. Tip the beetroot and tomatoes with all their juices on top, add a little more seasoning and serve.

Recipe from Good Food magazine, July 2015

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A star rating of 4 out of 5.2 ratings

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