Tomato-Beet Salad

Yields1 Serving

Tomato-Beet Salad

1 pound scrubbed small beets

2 pounds tomatoes, preferably heirloom

1 pint cherry tomatoes

1/4 cup crumbled feta

1/4 cup fresh cilantro leaves

1/4 cup extra-virgin olive oil

Salt and pepper

Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 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, and olive oil; season with salt and pepper.

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Tomato-Beet Salad