As a starter to a fall feast, try this delicious tomato and beet salad, combining the taste of some of this season’s best with the bold flavour of Newman’s Own® Parmesan & Roasted Garlic Dressing.
Makes 4 servings
4 heirloom tomatoes, sliced into ¼ inch rounds
8 sundried olives
2 roasted beets, sliced into ¼ inch rounds
¼ red onion, thinly sliced
Fresh basil, thinly sliced, as desired
Newman’s Own® Parmesan & Roasted Garlic Dressing, as desired
Salt & pepper, as desired
1. PREHEAT oven to 400°F. Trim greens from beets. Cut off and discard stems. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour and 30 minutes. Cool. Peel beets, then cut; set aside.
2. PLACE tomatoes and beets on a flat platter. Top with onion, olives and fresh basil. Drizzle with Newman’s Own® Parmesan & Roasted Garlic Dressing and salt and pepper if desired and serve.
TIP: Beets can be roasted up to 24 hours in advance and stored in refrigerator until needed.
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