s TOMATO-BEET SALAD ****
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s TOMATO-BEET SALAD ****
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Ingredients
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Instructions *** 6-25-21 very good, used canned beets, so very easy, also good served on bed of lettuce *** Rating: 3.02 stars 471 Ratings 4 Reviews This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers. Everyday Food, July/August 2012 Save Pin More Gallery Tomato Beet Salad This is the prettiest salad -- ever! Everyday Food editor Sarah Carey layers clean flavors in this delightfully sweet starter. Read the full recipe after the video. Recipe Summary Servings: 4 tomato-beet-salad-med108588.jpg IngredientsIngredient Checklist 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 DirectionsInstructions Checklist Step 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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