Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

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