August 22, 2013
This recipe is not brought to you by me.
I’ve done no measuring, no recipe testing.
I didn’t consider complex flavor combinations. I didn’t even consider time constraints.
I will not take credit for or make claims about this recipe.
This salad happened on its own, as most perfect things do. It called to me, not the other way around.
This recipe is brought to you by summer. Her peaches and tomatoes, fresh basil and beets. All perfect right now, nearly naked. Anything more—big ideas, layered ingredients—would only have messed things up.
These are the days. They pass to quickly to fuss.
Peach, Tomato and Beet Salad
(Can be shared with kids 6+ mos)*
6 small-medium beets
2 medium heirloom tomatoes
Juice of 1/2 a lemon, plus more to taste
1. Preheat oven to 400. Cut stems off of the beets and wrap each individually in foil (there’s no need to wash them). Place wrapped beets on a rimmed baking sheet and place in oven. Roast until tender all the way through, about 35-45 minutes. Remove from oven and allow to cool completely. Unwrap the foil and, using your fingers or a small paring knife, peel the beets (the skin should slough right off). Cut cooled beets into 1/2″ slices and arrange on a platter.
2. Cut peaches and core and slice tomatoes. Arrange on the platter with beets. Drizzle with olive oil, lemon juice, and sprinkle with salt; taste and adjust any of the three. Scatter whole basil leaves on top. Serve immediately or allow to chill in fridge before serving.
*Note: This is a wonderful salad to share with eaters as little as 6 months, just be sure to puree or cut into an age appropriate consistency or bite size. If pureeing, you may consider skipping the tomatoes, which will make the puree watery. You can also puree with or without the olive oil, lemon juice, and/or fresh basil—it will be delicious either way.