Sunday, July 20, 2014

Tomato Beet Salad

1 lb small beets
2 lbs heirloom tomatoes
1 pint cherry tomatoes
1/4 cup crumbled feta cheese
1/4 cup cilantro
salt and pepper to taste

Preheat oven to 400 degrees F. Wrap beets in tin foil and roast until tender, about 75 minutes.

Remove from oven and allow to cool. Remove beets from the foil and the skin to remove completely. It is best to wear gloves when doing this to prevent staining your hands.

Slice beets into thin rounds. Arrange in a bowl with cherry tomatoes sliced in half and heirloom tomatoes cut into wedges. Top with feta and cilantro. Season with salt and pepper to taste. Enjoy!

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