This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.
- Servings: 4
Source: Everyday Food, 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
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.