Heirloom Tomato & Beet Salad


 Heirloom Tomato & Beet Salad

serves 4


  • 1 pound scrubbed small beets
  • 2 pounds tomatoes, heirloom or other
  • 1 pint cherry tomatoes
  • 1/4 cup crumbled feta
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup extra-virgin olive oil
  • Salt & pepper

Make it

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.

NOTE: Get creative with this salad! Summer berries would make a great colour and flavour addition! Mmmm