Tomato-Beet Salad

This salad is particularly good with poached chicken, grilled steak, or burgers.

  • Servings: 4
Tomato-Beet Salad

Source: Everyday Food, July/August July/August 2012


  • 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


  1. 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.

Cook's Notes

Good With
poached chicken, grilled steak, burgers


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