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Sunset Salad

Beets plums tomatoes mingle colorful salad. (Al Podgorski~Sun-Times)

Beets, plums and tomatoes mingle in a colorful salad. (Al Podgorski~Sun-Times)

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Updated: November 4, 2011 6:22PM



MAKES 4 TO 6 SERVINGS

4 medium golden beets

4 plums

1

cup yellow pear or cherry tomatoes

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon finely chopped chives

1 teaspoon thyme leaves

1 teaspoon Dijon-style mustard

½ teaspoon salt

¼ teaspoon freshly ground pepper

3 cups mixed baby salad greens

Preheat oven to 450 degrees. Trim roots and stems from beets, cut into quarters and place in baking dish lined with foil. Add about 1 inch water, cover tightly by crimping foil edges together and roast for 1 hour, until tender. (Or, place in microwaveable dish with water, cover tightly and microwave on high 4 minutes. Test for tenderness, continuing to cook in 1-minute intervals until beets are easily pierced with tip of knife.) Allow beets to cool to warm room temperature.

Meanwhile, pit plums, cut into ½-inch slices and place in large bowl. Cut tomatoes in half and add to bowl.

Combine oil, vinegar, chives, thyme, mustard, salt and pepper in a tightly lidded jar and shake well. Pour about half the dressing over plums and tomatoes. When beets are cool enough to handle, cut into chunks the same size as plums and tomatoes and add to bowl. Season with salt and pepper, toss well and allow to stand about 15 minutes.

Arrange greens on individual plates or serving platter, drizzle with some of remaining dressing and top with salad mixture.

Adapted from Cooking Light

Nutrition facts per serving: 112 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 11 g carbohydrates, 7 g sugars, 2 g protein, 343 mg sodium, 3 g fiber



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