Saturday, October 8, 2016

Tomato-Beet Salad

Ingredients for 4 servings

¼ cup crumbled feta
¼ cup extra-virgin olive oil
¼ cup fresh cilantro leaves
1 pint cherry tomatoes
1 pound scrubbed small beets
2 pounds tomatoes, preferably heirloom
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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