Beets, Corn and Tomatoes In Red Wine Vinaigrette

By Moira Hodgson

Total Time
2 hours
Rating
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Comments
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Ingredients

Yield:4 to 6 servings
  • 4medium beets
  • ½teaspoon Dijon mustard
  • ¼cup red wine vinegar
  • ½cup olive oil
  • Sea salt and freshly ground pepper to taste
  • 3ears of corn, blanched and scraped off the cob
  • 1pint cherry tomatoes, cut in half
  • 1tablespoon chervil leaves, chopped
  • 2tablespoons fresh tarragon leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

261 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 4 grams protein; 479 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake for an hour and a half, or until tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl.

  2. Step 2

    Combine the mustard, vinegar, oil, salt and pepper. Arrange alternating rows of diced beets, corn and tomatoes on a rectangular serving plate.

  3. Step 3

    Sprinkle the dressing on the vegetables. Sprinkle chervil on the beets and tarragon on the tomatoes. Season the corn with extra pepper. Serve at room temperature.

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Comments

Es

Very dramatic presentation and so wonderful when you can get fresh vegetables. The beets and tomatoes were mine; the corn very local. I used tarragon and basil and would certainly use other herbs depending on what my main course is. So very simple. Please note that the recipe does not mention that you need to peel the beets once they have been roasted.

Es

Very dramatic presentation and so wonderful when you can get fresh vegetables. The beets and tomatoes were mine; the corn very local. I used tarragon and basil and would certainly use other herbs depending on what my main course is. So very simple. Please note that the recipe does not mention that you need to peel the beets once they have been roasted.

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