Once you top our Tomato Aspic with a tangy dressing -- ours includes chopped beets, hard-boiled eggs, and chives -- you'll no doubt find yourself wondering why you didn't try this summertime staple sooner.

Martha Stewart Living, August 2003


Recipe Summary

Makes 1 cup


Ingredient Checklist


Instructions Checklist
  • Fill a medium saucepan 3/4 full of water; add beets and salt, and bring to a boil. Simmer beets until tender, about 30 minutes. Drain; set aside until cool enough to handle, about 12 minutes. Using a paper towel, rub off beet skins. Cut beets into 1/4-inch pieces, and set aside.

  • Peel eggs, and separate yolks from whites. Cut whites into 1/4-inch pieces; set aside. Press yolks through a fine sieve into a small bowl; set aside.

  • In a small bowl, whisk together vinegar and oil. Season with salt and pepper.

  • To serve, drizzle vinaigrette over each aspic serving. Spoon reserved beets, egg whites, and egg yolks over top, and sprinkle with chives.