BEET AND TOMATO SALAD WITH SCALLIONS AND DILL

Beet and Tomato Salad With Scallions and Dill image

Provided by David Tanis

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 pound golden beets (about 4 medium)
1 pound ruby red beets (about 4 medium)
1 pound ripe red or yellow tomatoes (about 3 medium)
3 or 4 scallions, white and green parts, sliced crosswise
3 tablespoons roughly chopped dill
Handful of arugula or watercress, for garnish (optional)
3 tablespoons red wine vinegar
Kosher salt and black pepper
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil

Steps:

Cook the beets: Heat oven to 400 degrees. Scrub beets, and place in 2 baking dishes just large enough to hold them - golden beets in one, red in the other to keep colors from bleeding. Add an inch or so of water. Cover and bake until tender when probed with a skewer, about 1 hour. Set aside to cool. (Alternatively, boil or steam beets instead. Beets may be cooked several hours or up to 2 days in advance.)
Prepare the vinaigrette: Put vinegar and pinch of salt in a small bowl. Add mustard and stir with a fork to dissolve. Beat in olive oil to make the dressing thicken slightly. Add pepper to taste, plus a bit more salt, if necessary.
When the beets are cool enough to handle, rub off the skins. Cut golden beets in half lengthwise, then into 6 to 8 wedges, depending on the beet's size. Repeat with red beets. Place in separate bowls, and season with salt. Slice tomatoes 1/2-inch thick, place in a separate bowl and season with salt.
Whisk vinaigrette, and pour over beets and tomatoes, dividing it evenly among the bowls. Toss gently and marinate for 10 minutes.
To serve, spoon the golden beets, red beets and tomatoes into distinct piles onto a large platter or serve in separate bowls. Top with scallions, and sprinkle with dill. Garnish with arugula or watercress, if using.