Tomato-Beet Salad

Tomato-Beet Salad

• 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.


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