Martha must have known, because the July/August issue of Everyday Food contained a recipe for Tomato-Beet Salad. I've had a subscription for years, and love this little magazine. I'd be lying if I said that I have tried every recipe, or even most of them, but I can always count on some good ones. It always goes on the shelf with dogeared pages.
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| Photo: nsgfarm2fork.com |
I love them! It also helps that they are freshly grown. I'm not sure how I'd feel about store-bought beets. I did buy a gold beet from Whole Foods once and liked it a lot . . . but again, it was organic and fresh. I like them roasted and sweet, but often toss them in a salad raw for the crunch.
Ingredients
- 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
Directions
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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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| Isnt' it lovely? We only put cheese on 1/2 so that my son could try it. Mr. Picky liked it! |
This recipe was simple, delicious, nutritious, and all my husband's doing. My only suggestion: we used goat cheese instead of feta, and it needed a little extra sprinkling of salt to bring out the flavors. Feta is salty enough that you probably wouldn't need it, but goat cheese was a great variation.
