Tomato and Beet Salad

Published in on July, 2012

This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.


  • 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. 


Good With
poached chicken, grilled steak, burgers