< Return to Seasonal Recipes

Tomato Beet Salad


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)



  • 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.

Source >>