Recipe: Sunset Salad

Beets, plums and tomatoes mingle in a colorful salad. (Al Podgorski~Sun-Times) Photos styling by Judith Dunbar Hines.

(Al Podgorski~Sun-Times) Photo styling by Judith Dunbar Hines.

At this time of year, we focus on enjoying every moment of the summer’s finale.  The sun sets earlier but rewards us with long shadows and luscious peach, pink and orange colors in the evening sky.  This recipe reminds me of those colors.

Bins of beets at the local markets should be overflowing this week, not only with the familiar ruby red version, but new species in golden tones and even some with candy-cane pink and white stripes.

Beets offer an intense earthy flavor, even more intense colors on the plate, and have the additional attribute of being incredibly healthful. I choose to save time and mess by leaving the skin on, removing only the hairy bits and rough parts near the stem.

Not only the root, but the tops, too, contain essential vitamins, so don’t discard them.  Wash them well and sauté with a bit of onion for a deep green side vegetable.

Conveniently, this is also the perfect time for plums and tomatoes.  And what a colorful array they present, with new hybrids coming in a rainbow of shades.  Then I noticed something the three had in common – each one was available in the same hues of ruby or  yellows and also purples and amber, depending on the species.

I chose yellow plums and beautiful yellow and purple small tomatoes to go with the golden beets to create a trompe l’oile effect.

On first glance, your eyes tell you one thing and yet your taste buds question the message with each bite, setting up a salad conundrum topped off with a light chive dressing.

Cut into similar sizes, the vegs and fruits echo each other on the plate, while offering slightly different textures.   Choosing from the color palettes of reds, ambers or yellows will add to the final affect, so experiment to see what interesting combinations you can make.

I love the  golden and amber colors which remind me of one of those late summer sunsets.   While your eyes will enjoy the presentation, your taste buds will be pleasantly confused.    Savor slowly, just as you do those last long-shadowed evenings.

 

SUNSET SALAD                                         Serves 4 – 6

  • 4 medium golden beets
  • 4  fresh plums
  • 1  cup yellow pear or cherry tomatoes
  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon finely chopped fresh chives
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon Dijon-style mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 cups mixed baby salad greens

Trim roots and stems from beets, cut into quarters and place into a bake dish lined with foil.  Add about one inch water, cover tightly by crimping foil edges together and roast at 450º for 1 hour until tender. Or place into microwaveable dish with water, cover tightly and microwave on high four minutes.  Test for tenderness, continuing to cook in 1 minute intervals until beets are easily pierced with the point of a knife. Allow to cool to warm room temperature.

While beets roast, pit plums, cut into ½ inch slices and place in a large bowl.   Cut tomatoes in half and add to the bowl.

Prepare dressing by combining oil, vinegar, chives, mustard and spices in a tightly lidded jar and shaking well.  Pour about half the dressing over the plums and tomatoes in the bowl.  When beets have cooled enough to handle, cut into chunks the size of the plums and tomatoes and add them to the bowl.  Season with salt and pepper, toss well and allow to stand about 15 minutes.

Arrange greens on individual plates or serving platter, drizzle with some of the remaining dressing and top with the salad mixture.

Adapted from Cooking Light, as seen in Chicago SunTimes Low- Mileage Kitchen