Beet, Tomato, and Artichoke salad is a refreshing and simple salad to make. Perfect to enjoy as a side dish or as a starter salad to a meal.
Growing up I ate a lot of beets. But I never ate fresh roasted beets. I always ate the can ones; not that there is anything wrong with eating canned beets I was just never introduced to the fresh ones as a child. *Just want to make that clear since my mom reads and I’m sure I’ll catch hell for it later. It wasn’t until earlier this year I started experimenting in the kitchen with fresh beets.
Last week, while shopping at my local produce market I decided to give them another try and challenge myself to cook with them. I scoured the internet for recipes and found this recipe from good ‘ol Martha. I also found a recipe for beet greens… yes, as in the greens that are attached to the top of the beets. I tried both, and loved both recipes; however, did not photograph the beet greens so that will be a later blog post!
Ultimately, I wanted a refreshing summer salad that was light and super healthy. This recipe did just that. Served chilled with bold colors and flavors Since I love basil and cook with it just about in every meal I decided to add the aromatic herb to the dish. It complemented all the flavors wonderfully. If you are looking for a flavorful summer salad to serve… this is the recipe for you.
If you love beets, you’ll love these other beet recipes.
If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Beet, Tomato, and Artichoke salad
- 2 medium Beets
- 2 tablespoons Extra-virgin olive oil
- 1 Shallot thinly sliced
- 3 teaspoon red-wine vinegar
- Coarse salt and ground pepper
- 2 Beefsteak tomatoes sliced ¼-inch thick
- 1 tablespoons Basil leaves
- 1 teaspoon Lemon juice
- 1 teaspoon Lemon zest
- 9 Artichoke hearts quartered
- Preheat oven to 425 degrees. Chop the tops of the beats off (save the greens for another meal), scrub the beats, and then place beets on a large piece of foil on a baking sheet. Top with 1 tablespoon of extra virgin olive oil. Fold foil around the beets and crimp ends to form a packet. Roast beets in oven until tender (when pierced with a knife: about 45 minutes). Remove beets from foil and let cool to room temperature. Once the beets are cooled they are very easy to peel. Once the beets are peeled cut into ¼-inch-thick slices.
- In a small bowl, whisk together remaining 3 teaspoons olive oil, thinly sliced shallot, lemon juice, and lemon zest and red wine vinegar; season with salt and pepper to taste.
- On a large platter or on individual plates, arrange beets and tomatoes (every other one being a beet) add 3 artichoke hearts per plate. Drizzle with dressing and sprinkle with thinly sliced basil leaves.
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