Beets, Corn and Tomatoes In Red Wine Vinaigrette


  • 4 medium beets
  • ½ teaspoon Dijon mustard
  • ¼ cup red wine vinegar
  • ½ 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
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      376 calories; 28 grams fat; 3 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 5 grams protein; 57 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings


  1. 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.
  2. Combine the mustard, vinegar, oil, salt and pepper. Arrange alternating rows of diced beets, corn and tomatoes on a rectangular serving plate.
  3. 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.

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