RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KENDRA KOHLER
I found a lovely variety of heirloom tomatoes, as well as golden and red beets, at the local grocery chain which I’ve been excited to incorporate into a dish. Regular summer tomatoes and beets will work just fine for this recipe too though! I added some sweet watermelon and balsamic syrup to balance the peppery taste of arugula. Hope you’ll try this recipe out soon–it’s a beauty!
Heirloom Tomato, Beet & Watermelon Salad with Balsamic Syrup
- 2 heirloom tomatoes, cut into wedges
- 3 beets, tops cut off, scrubbed
- 1 cup watermelon, cubed
- 1-2 cups arugula or a tender greens mix
- 2 tsp. extra virgin olive oil
- 1 1/2 tsp. balsamic vinegar
- drizzle balsamic syrup
- sea salt
- ground pepper
- To make beets:
- Place beets in a medium saucepan and cover over them with 2 inches of cold water.
- Place a lid on the pot, bring up to a boil then reduce heat for a strong simmer.
- Simmer until beets are tender and a knife can be inserted with little resistance (45 minutes- 1 hour). Be sure to check the pot and add water as needed.
- Once beets are tender, remove from water and allow to cool.
- Cut away their top and bottom and then rub the skin away under cold running water. Slice beets into wedges.
- To make balsamic syrup:
- Heat 1/2 cup balsamic vinegar in a saucepan over medium heat.
- Bring up to a gentle boil then lower heat to medium low and simmer, stirring occasionally, until the vinegar thickens. This should take about 20 minutes and it will reduce to 1/4 cup. The glaze should easily coat the back of a spoon.
- Once reduced and thick enough, let sit off heat for 15 minutes to cool. Note, it will continue to thicken slightly as it cools.
- To make the salad:
- Toss the arugula in 1 tsp. olive oil and 1/2 tsp. balsamic vinegar. Sprinkle with salt and pepper.
- Lay arugula out thinly across your platter.
- Toss your beet and tomato wedges in 1 tsp. olive oil, 1 tsp balsamic vinegar and sprinkle with salt and pepper.
- Arrange your tomato and beet wedges over the arugula on the platter.
- Scatter your cubed watermelon across the platter.
- Drizzle some balsamic syrup over the entire platter right before serving.