Posted on 16 September 2011 by

Sliced Heirloom Tomatoes with Balsamic-Beet Vinaigrette

By David Harbilas

Heirloom tomatoes are often so special and delicious that they need little more than a little salt, pepper, and olive oil.

While this dressing may sound complicated, it is in fact very simple.

A little goes a long way, as it is quite rich, so use it as sparingly as possible–or excessively, if you like.

Serves 2

  • 3 heirloom slicing tomatoes, such as brandywine or purple Cherokee
  • 1 medium sized red beet
  • ½ cup balsamic vinegar
  • 1 cup olive oil
  • salt and pepper to taste


Preheat an oven to 375 degrees. Place the beet on a sheet of aluminum foil and drizzle a little olive oil over it. Season with salt and pepper and enclose the beet in the foil and roast for about 1 hour, or until it is tender when pierced with a knife. Cool the beet to room temperature, then rub the skin off with a clean kitchen towel. Cut the beet into chunks, then place into a blender with the balsamic vinegar.

With the motor running, puree the beets and vinegar and drizzle in the olive oil. Season with salt and pepper to taste. Slice the heirloom tomatoes and place onto two plates. Season with salt and pepper and drizzle with the dressing.

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