Tomato Beet Salad
- 1 pound scrubbed small beets
- 2 pounds tomatoes,
- 1/4 cup crumbled feta
- 1/4 cup fresh cilantro leaves
- 1/4 cup extra-virgin olive oil
- Salt and pepper
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 then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.