Food & Cooking Recipes Salad Recipes Beet and Tomato Salad with Mint 3.4 (23) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Merrell Servings: 6 For this late-summer side dish, beets can be roasted, refrigerated overnight, and then combined at the last minute with heirloom tomatoes, extra-virgin olive oil, coarse salt, lemon juice, and a handful of fragrant mint leaves. Ingredients 6 red beets, trimmed, halved lengthwise Extra-virgin olive oil, for drizzling ½ teaspoon coarse salt 4 to 6 ripe tomatoes (about 2 pounds), preferably heirloom, cut into wedges Juice of 1/2 lemon ¼ teaspoon freshly ground pepper ⅓ cup small mint leaves Directions Preheat oven to 375 degrees. Place beets, cut sides up, on parchment-lined foil on a rimmed baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt. Fold foil over beets to enclose, and crimp edges to seal. Bake until tender, about 35 minutes. Let cool. Peel, and cut into wedges. (Beets can be refrigerated in an airtight container overnight.) Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoon salt and the pepper. Scatter mint over top, and serve. Rate it Print