Beet and Tomato Salad


Slices of roasted beets and fresh beefsteak tomatoes are dressed with shallot vinaigrette and fresh oregano to create a colorful and flavorful salad.


  • 2 medium beets (about 1 pound total), scrubbed

  • 2 teaspoons plus 3 teaspoons extra-virgin olive oil

  • 1 small shallot, minced

  • 2 teaspoons red-wine vinegar

  • Coarse salt and ground pepper

  • 3 medium beefsteak tomatoes, sliced ¼-inch thick

  • 1 tablespoon fresh oregano leaves


  1. Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Top with 2 teaspoons oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour. Remove beets from foil and let cool, then peel and cut into 1/4-inch-thick slices.

  2. In a small bowl, whisk together remaining 3 teaspoons oil, shallot, and vinegar; season with salt and pepper. On a large platter, arrange beets and tomatoes, and season with salt and pepper. Drizzle with dressing and sprinkle with fresh oregano leaves.

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