Beets, Corn and Tomatoes In Red Wine Vinaigrette

By Moira Hodgson

Published July 1, 1995

Total Time
2 hours
Rating
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Ingredients

Yield:4 to 6 servings

  • 4 medium beets

  • ½ teaspoon Dijon mustard

  • ¼ cup red wine vinegar

  • ½ cup olive oil

  • Sea salt and freshly ground pepper to taste

  • 3 ears of corn, blanched and scraped off the cob

  • 1 pint cherry tomatoes, cut in half

  • 1 tablespoon chervil leaves, chopped

  • 2 tablespoons fresh tarragon leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

23 grams carbs; 261 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 4 grams fiber; 479 milligrams sodium; 4 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake for an hour and a half, or until tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl.

  2. Step 2

    Combine the mustard, vinegar, oil, salt and pepper. Arrange alternating rows of diced beets, corn and tomatoes on a rectangular serving plate.

  3. Step 3

    Sprinkle the dressing on the vegetables. Sprinkle chervil on the beets and tarragon on the tomatoes. Season the corn with extra pepper. Serve at room temperature.

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Comments

Es

Very dramatic presentation and so wonderful when you can get fresh vegetables. The beets and tomatoes were mine; the corn very local. I used tarragon and basil and would certainly use other herbs depending on what my main course is. So very simple. Please note that the recipe does not mention that you need to peel the beets once they have been roasted.

Es

Very dramatic presentation and so wonderful when you can get fresh vegetables. The beets and tomatoes were mine; the corn very local. I used tarragon and basil and would certainly use other herbs depending on what my main course is. So very simple. Please note that the recipe does not mention that you need to peel the beets once they have been roasted.

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