This Tomato Beet Salad is so simple. But sooo delicious! All you need is some fresh, cooked beetroot. When it’s young the beet tastes wonderful raw but if it’s been in the fridge (or the shop) for a while, it gets tough and it’s better served cooked, like in this recipe.
How to Cook Beetroot
Put the whole beets with their skins on, into enough boiling water to cover them. Bring back to simmer and leave until cooked through. Check by testing with a fork, right into the middle of the beet. It should be soft, with no resistance in the centre.
When they’re cooked through, take them out of the water and let them cool. The skins will come away easily by lightly scraping with a knife.
Slice the beets thinly then layer in a dish with slices of fresh tomato and chopped onion or spring onion.
You can add a few lambs leaves and baby greens for decoration and colour.
Quick and easy tomato beet salad. Serve as a side dish or as one of many salads dishes as part of a salad buffet.
- 1 large beetroot
- 1 large tomato
- 1 fresh white onion or 3 spring onions
- salt & pepper
- olive oil
- Layer the beetroot and tomato on a dish.
- cover the top with chopped onion or chopped spring onions.
- Sprinkle with salt and pepper.
- Drizzle with olive oil.
So simple but so yummy.