A Medium Yellow Heirloom Tomato Cut Into About ¼ Inch Slices
Two Roasted Beets Cut Into About ¼ Inch Slices
A Minced Garlic Clove
A Teaspoon Of Finely Diced Red Onion
A Teaspoon Of Lemon Zest
A Teaspoon Of Raspberry Wine Vinegar
A Tablespoon Of Extra Virgin Olive Oil
½ Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Black Pepper, Divided
Six Basil Leaves, Torn In Half
Combine the garlic, the red onion, the lemon zest, the raspberry wine vinegar, the extra virgin olive oil, ¼ teaspoon of sea salt, and 1/8 teaspoon of black pepper in a mixing bowl. Whisk well. Taste and add more sea salt and/or black pepper, if needed.
Arrange the tomato slices and the beet slices on a plate overlapping them slightly. Sprinkle evenly with ¼ teaspoon of sea salt and 1/8 teaspoon of black pepper. Pour the dressing evenly over the top of the tomato slices and the beet slices. Garnish with the basil and serve. Note: you can serve this salad with roasted red peppers and assorted olives, if desired.