Food & Cooking Recipes Salad Recipes Tomato-Beet Salad 3.0 (471) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 24, 2023 Print Share Share Tweet Pin Email Servings: 4 This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers. Ingredients 1 pound scrubbed small beets 2 pounds tomatoes, preferably heirloom 1 pint cherry tomatoes ¼ cup crumbled feta ¼ cup fresh cilantro leaves ¼ cup extra-virgin olive oil Salt and pepper Directions 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. Print