Tomato and Beet Salad



JUST LOOK AT THE COLOURS IN THIS DISH! 

This is a veritable rainbow of colours and textures.  Simply beautiful!

 

This dish pairs well with grilled salmon or simple chicken breasts.  Really it goes well with just about anything.

 

 

This recipe is from Martha Stewart:  http://www.marthastewart.com/907476/tomato-beet-salad

Ingredients:

• 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 (I didn't use cilantro)
• 1/4 cup extra-virgin olive oil
• Salt and pepper

Directions:               

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.
2. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter.
3. Top with feta, cilantro, and olive oil; season with salt and pepper.