Tomato Beet Salad
19
Jul
Jul
This salad is a feast for the eyes before it touches your tongue!
1 lb Scrubbed Small Beets
2 lbs Tomatoes, heirloom or colored
1 pt Cherry Tomatoes
¼ cup Crumbled Feta
¼ cup Fresh Basil Leaves, checked
¼ cup Extra-Virgin Olive Oil
Salt and Pepper
1
Preheat oven to 400 degrees. Wrap beets in a foil packet, sealing tightly. Roast on a rimmed baking sheet until tender, about 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, basil, and olive oil; season with salt and pepper.
Ingredients
1 lb Scrubbed Small Beets
2 lbs Tomatoes, heirloom or colored
1 pt Cherry Tomatoes
¼ cup Crumbled Feta
¼ cup Fresh Basil Leaves, checked
¼ cup Extra-Virgin Olive Oil
Salt and Pepper