Best 6 Dilly Tomato And Beet Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Dilly Tomato and Beet Salad is a refreshing and colorful dish that is perfect for any summer gathering. The beets provide a sweet and earthy flavor, while the tomatoes add a tangy and juicy element. The dill adds a bright and herbaceous flavor, while the yogurt dressing brings it all together with a creamy and tangy finish. This salad is easy to make and can be prepared in advance, making it a great option for busy weeknights or potlucks.

Check out the recipes below so you can choose the best recipe for yourself!

BEET AND TOMATO SALAD WITH SCALLIONS AND DILL



Beet and Tomato Salad With Scallions and Dill image

A little bistro in Normandy, France, inspired this salad that's so satisfying in its simplicity. Bright and fresh, the beets and tomatoes are dressed in a tart vinaigrette and served side by side, rather than mixed together. Though the combination may seem unusual, it's delicious. For the best flavor, choose ripe tomatoes and cook your own beets (don't be tempted to use the precooked vacuum packed type). Feel free to cook the beets and day or two in advance.

Provided by David Tanis

Categories     lunch, salads and dressings, vegetables, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 pound golden beets (about 4 medium)
1 pound ruby red beets (about 4 medium)
1 pound ripe red or yellow tomatoes (about 3 medium)
3 or 4 scallions, white and green parts, sliced crosswise
3 tablespoons roughly chopped dill
Handful of arugula or watercress, for garnish (optional)
3 tablespoons red wine vinegar
Kosher salt and black pepper
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil

Steps:

  • Cook the beets: Heat oven to 400 degrees. Scrub beets, and place in 2 baking dishes just large enough to hold them - golden beets in one, red in the other to keep colors from bleeding. Add an inch or so of water. Cover and bake until tender when probed with a skewer, about 1 hour. Set aside to cool. (Alternatively, boil or steam beets instead. Beets may be cooked several hours or up to 2 days in advance.)
  • Prepare the vinaigrette: Put vinegar and pinch of salt in a small bowl. Add mustard and stir with a fork to dissolve. Beat in olive oil to make the dressing thicken slightly. Add pepper to taste, plus a bit more salt, if necessary.
  • When the beets are cool enough to handle, rub off the skins. Cut golden beets in half lengthwise, then into 6 to 8 wedges, depending on the beet's size. Repeat with red beets. Place in separate bowls, and season with salt. Slice tomatoes 1/2-inch thick, place in a separate bowl and season with salt.
  • Whisk vinaigrette, and pour over beets and tomatoes, dividing it evenly among the bowls. Toss gently and marinate for 10 minutes.
  • To serve, spoon the golden beets, red beets and tomatoes into distinct piles onto a large platter or serve in separate bowls. Top with scallions, and sprinkle with dill. Garnish with arugula or watercress, if using.

TRICOLOR ROASTED BEET SALAD WITH DILL



Tricolor Roasted Beet Salad with Dill image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 8

1 bunch each gold, white and red beets
6 shallots, finely diced
1 bunch fresh dill leaves, chopped
1/2 cup olive oil
1/4 cup white balsamic vinegar or rice wine vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Sour cream for garnish

Steps:

  • Preheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup. Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2-inch wedges and place in a medium bowl.
  • To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream.

DILLY TOMATO AND BEET SALAD



Dilly Tomato and Beet Salad image

Fresh dill goes great with tomatoes and beets. Such a refreshing salad for a hot summer evening. Add other vegetables, if you like.

Provided by COOKINGQUEEN75

Categories     Tomato Salad

Time 15m

Yield 4

Number Of Ingredients 11

¼ cup safflower oil
2 tablespoons walnut oil
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ cup minced fresh dill weed
salt and pepper to taste
2 tomatoes, diced
1 stalk celery, chopped
1 green onion, chopped
1 (15 ounce) can red beets, drained and chopped

Steps:

  • In a bowl, whisk together the safflower oil, walnut oil, olive oil, red wine vinegar, lemon juice, and dill. Season with salt and pepper.
  • In a separate bowl, toss together the tomatoes, celery, green onion, and beets. Toss with the dressing mixture just before serving.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 9.5 g, Fat 27.3 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 305.9 mg, Sugar 6.9 g

TOMATO-BEET SALAD



Tomato-Beet Salad image

This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 pound scrubbed small beets
2 pounds tomatoes, preferably heirloom
1 pint cherry tomatoes
1/4 cup crumbled feta
1/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper

Steps:

  • Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 5 g, Protein 5 g, SaturatedFat 3 g

BEET AND TOMATO SALAD



Beet and Tomato Salad image

Slices of roasted beets and fresh beefsteak tomatoes are dressed with shallot vinaigrette and fresh oregano to create a colorful and flavorful salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 medium beets (about 1 pound total), scrubbed
2 teaspoons plus 3 teaspoons extra-virgin olive oil
1 small shallot, minced
2 teaspoons red-wine vinegar
Coarse salt and ground pepper
3 medium beefsteak tomatoes, sliced 1/4-inch thick
1 tablespoon fresh oregano leaves

Steps:

  • Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Top with 2 teaspoons oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour. Remove beets from foil and let cool, then peel and cut into 1/4-inch-thick slices.
  • In a small bowl, whisk together remaining 3 teaspoons oil, shallot, and vinegar; season with salt and pepper. On a large platter, arrange beets and tomatoes, and season with salt and pepper. Drizzle with dressing and sprinkle with fresh oregano leaves.

Nutrition Facts : Calories 103 g, Fat 6 g, Fiber 2 g, Protein 1 g

BEET AND WALNUT SALAD WITH DILL



Beet and Walnut Salad with Dill image

The night before your picnic, you can bake the beets, toss them with the vinegar and marinate them in the refrigerator. Then add the remaining ingredients the next day. On another occasion, serve this salad with poached salmon, or saut the beet greens and pair them with the beets. Williams Sonoma.

Provided by mielhollinger

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

8 small beets (about 2 1/2 lb. total)
1 1/2 tablespoons red wine vinegar, plus more as needed
1 tablespoon extra virgin olive oil
2 tablespoons chopped fresh dill
1 clove garlic, minced
sea salt, to taste
1/3 cup coarsely chopped toasted walnuts

Steps:

  • Position a rack in the center of an oven and preheat to 375°F.
  • Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve greens for another use.
  • Place the beets in a baking dish and cover with water by about 1/4 inch.
  • Cover tightly and bake until they can be easily pierced with a knife, about 45 minutes or longer, depending on the size of the beets.
  • When the beets are cool enough to handle, peel and cut into thin slices.
  • (A mandoline helps make neat, even slices.) Place the beets in a bowl, add the vinegar and toss together gently.
  • Let stand for 30 minutes.
  • Add the olive oil, dill, garlic and salt, stirring gently so the slices don't break.
  • Taste and add more vinegar, if needed.
  • Stir in the walnuts and serve.

Nutrition Facts : Calories 139.8, Fat 9.9, SaturatedFat 1.1, Sodium 78, Carbohydrate 11.6, Fiber 2.7, Sugar 8.2, Protein 3.2

Tips:

  • Choose fresh, ripe ingredients: The quality of your ingredients will greatly impact the taste of your salad. Look for tomatoes that are firm and have a deep red color. Beets should be firm and smooth, without any blemishes. And fresh dill should be a vibrant green color.
  • Don't overcook the beets: Beets should be cooked until they are tender but still have a slight bite to them. Overcooking will make them mushy.
  • Use a sharp knife to thinly slice the vegetables: This will help the flavors to meld together better.
  • Add the dressing just before serving: This will prevent the salad from getting watery.
  • Serve the salad immediately: This is when it will be at its best.

Conclusion:

This dilly tomato and beet salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try!

Related Topics