Beet and Heirloom Tomato Salad
This is a very simple recipe that it's easy and fast to put together. It's all about the ingredients and their peakness in the season. Heirloom tomatoes are available about half the year, and beets are always available. You can also add or substitute for other vegetables or even fruits if you'd like. Here I boil the beets and peel them but feel free to roast them instead. Vegetables are best when served and cooked as simply as possible.
1 ea red beet, boiled peeled and cut into bite size wedges
1 ea heirloom tomato, cut into bite size wedges
1/4 cup red onion, cut into thin julienne
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1 tsp DULCE Y PICANTE seasoned salt
In a mixing bowl add the red beet wedges, juice from one lime, balsamic vinegar, and olive oil and mix, let this sit for 5 minutes to marinate.
On a plate, arrange the marinated beets on a plate, follow by the tomato wedges and drizzle the remaining marinade on top. Sprinkle DULCE Y PICANTE seasoned salt on top and finish with the julienne red onion, enjoy!