Beet and Tomato Salad With Scallions and Dill Recipe (2024)

The easiest way to cook beets is to roast them in tin foil, no olive oil, salt or seasonings necessary. If they’re large I wrap them up separately and if small, two together in the foil. Roast them at 400 degrees. The size will determine the length of time but approximately half an hour to forty minutes. Let them cool. Then refrigerate. When needed, unwrap the foil and peel off the skin under a small amount of water. They are good to go then. Roasted and delicious!

Followed the recipe as written (no watercress or arugula, but served over romaine lettuce) then garnished the salads with goat cheese and lightly toasted pine nuts -- very delicious! Highly recommend!

I never understand why instructions for roasting beets always say to wrap them in foil. Don’t they steam rather than roast? By definition? I roast beets “out in the open” (so to speak) and they’re delicious. Tell me what I’m missing?

Very delicious. A pack of steamed baby beets from Trader Joe’s, campari tomatoes, parsley, pine nuts.

Lucky me, in France, I can buy the beets fire-roasted at a farmer's market. They are large, charred black which disintegrate in my hands to reveal the beet dripping in its juice. Flavor is concentrated, smoky and earthy. I cannot imagine eating the beets any other way. Works wonderfully in this recipe.

I cook my beets in my instant pot. Whole beets, with skin, no greens but root end still there. Add water up to the halfway point of the beets. Pressure cook for 6 minutes and let the pressure down naturally (not a fast release). Take the beets out and let them cool and then the peel comes off with your hands and the beets will melt in your mouth.

Summer on a (large) plate. I roasted the beets as directed (they turned out perfectly), put the different colors in different containers, packed up the whole tomatoes, and all of the other items for the salad, and made the vinaigrette. Transported it all to a friend's house. Just before dinner I sliced the tomatoes, poured the vinaigrette over the beets and tomatoes, and assembled a gorgeous platter of vegetables. What a treat!

What a fantastic recipe! I substituted chives for green onions, tossed everything together in my own vinaigrette, and served it over chopped baby lettuce. The next day I added some leftover grilled corn. Even better! It helps to live in Northern California and have locally grown vegetables from my farmers market.

I added a bit of orange zest to the dressing and a small amount of crumbled bleu cheese over the finished salad. Delicious.

I love this salad! I cut the recipe for just the two of us, again used only yellow beets from the farmers market, and a good tomato from the market now that they have them, instead of cherry tomatoes. Boiled the beets. Didn’t have scallions so used chives. Tomatoes and beets on arugula. Served with grilled lamb chops and a good Pinot Noir, all you need! Perfect on a hot summer night on the deck.

This is a nice salad! I had yellow beets from the farmers market, no red beets. Boiled the beets because it was too hot for the oven. Marinated with halved cherry tomatoes. Tossed arugula with some of the dressing and used as a bed for the beets and tomatoes and topped with scallions and dill. Very nice, but will tone down the Dijon a little next time. Served with pork tenderloin. We enjoyed!

Absolutely delicious. I added goat cheese to make it slightly heartier.

Loved this as a simple salad built with something besides lettuce; overall, quick and simple to make, with the one downside of using a lot of bowls (4, by my count!). My beets did bleed a lot of color during prep, so for visual purposes it seems worthwhile to separate the ingredients.

Well, that was easy! And it was a perfect counterpoint to a rich, sausage-y pasta.

Really good salad. I placed the red and golden beets and the tomatoes directly on the platter and added the salt and dressing there, rather than keeping them separate; it was fine, with no bleeding/mixing of colors or juices.

Loved this big, juicy salad - but not the dill so much. Next time will use just parsley or some other herbs.

This was a lovely composed salad (keeping the 2 veg separate). I loved the fresh herbs on top, used chives instead of green onions and they lended a nice fresh flavor without being overpowering. I also boiled the beets instead of roasting and they turned out great, good match with the tomatoes.

It seems that this can be served with warm (day of preparation) or chilled (prepared in advance) beets. Can anyone who has made this dish express a preference one way or another?