Heirloom tomato, beet & red onion salad

Heirloom tomato, beet & red onion salad

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(1 ratings)

Prep: 20 mins Plus chilling. No cook

Easy

Serves 10 generously
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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal79
  • fat1g
  • saturates0g
  • carbs12g
  • sugars11g
  • fibre3g
  • protein2g
  • salt0.4g
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Ingredients

  • 700g heirloom tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 500g cooked beetroot, cut into chunks
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 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)

Method

  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.

  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.

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Comments, questions and tips

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Comments (1)

Minoo's picture
2.5

This was ok but a bit vinegary and you couldn't taste the Pimms. A good accompaniment to a BBQ though.

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