by Caitlin Saniga
- 2 medium beets, scrubbed and greens removed (I used Chioggia.)
- 2 medium tomatoes (Flavorful heirlooms work well.)
- 2 teaspoons olive oil
- 2 teaspoons apple cider vinegar
- 1 small shallot, minced
- salt and pepper
- leaves from 2 or 3 oregano stems
Use a mandolin to thinly slice the beets. (Mine were close to paper-thin.) Add about 1/2 inch of water to a large pan. Place an expandable steamer basket in the pan. Lay out the beets in a single layer on top of the steamer basket, working in batches if necessary. Cover, bring to a boil, and steam for 2 minutes. Repeat this process until all beets are tender.
Divide the beets and tomatoes among 4 plates, layering as you go.
Prepare a vinaigrette by whisking together the olive oil, vinegar, shallot and salt and pepper to taste. Drizzle the vinaigrette over the 4 salads. Top with oregano leaves. Serve at room temperature.
Makes 4 servings.
Recipe adapted from: MarthaStewart.com