Beets Corn And Tomatoes In Red Wine Vinaigrette Recipes

BEETS, CORN AND TOMATOES IN RED WINE VINAIGRETTE

Beets, Corn and Tomatoes In Red Wine Vinaigrette image

Provided by Moira Hodgson

Categories salads and dressings, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 medium beets
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1/2 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

Steps:

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

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 8 grams, TransFat 0 grams