Tomato Beet Salad
Ingredients:
1 pound scrubbed beets
2 pounds heirloom tomatoes
1 pint cherry tomatoes
1/4 cup crumbled feta cheese
1/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper
Drizzle of balsamic (optional)
Directions:
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- Preheat oven to 450 degrees.
- Seal beets in a foil packet.
- Roast on a rimmed baking sheet until tender, 60 minutes.
- When cool, rub beets with a paper towel to remove skins; slice.
- Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter.
- Top with feta, cilantro, olive oil; and balsamic; season with salt and pepper.
