Tuesday, July 9, 2013

tomato-beet salad..

Tomato-Beet Salad...beautiful!
This just screams summer and look how easy this is to make! 

Tomato-Beet Salad via
Martha Stewart


  • 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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