Tomato-Beet Salad

By MelanieAnn

Ingredients

• 1 pound small beets
• 2 pounds tomatoes, preferably heirloom
• 1 pint cherry tomatoes
• 1/4 cup crumbled feta
• 1/4 cup fresh cilantro leaves
• extra-virgin olive oil
• salt and pepper

Preparation

Step 1

1. Preheat oven to 400 degrees. Seal scrubbed beets in a foil packet. Roast on s rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to removed skins; slice.

2. Slice tomatoes and halve cherry tomatoes and arrange with beets on a platter.

3. Top with feta, cilantro leaves, EVOO, salt and pepper.