This Tomato-Beet Salad is a vibrant and healthy recipe, which is made with roasted beets and heirloom tomatoes. It’s the perfect side dish for summer or early fall, ready in about 1 hour and 30 minutes.
Tomato-Beet Salad Ingredients
A simple, stunning combination of earthy and sweet flavors.
- 1 pound small beets, scrubbed
- 2 pounds tomatoes, preferably heirloom
- 1 pint cherry tomatoes
- ¼ cup crumbled feta cheese
- ¼ cup fresh cilantro leaves
- ¼ cup extra-virgin olive oil
- Salt and freshly ground pepper
How To Make Tomato-Beet Salad
A step-by-step guide to this beautiful and simple salad.
- Roast the Beets: Preheat the oven to 400°F (200°C). Tightly seal the scrubbed beets in a foil packet and place them on a rimmed baking sheet. Roast for about 75 minutes, or until they are tender enough to be easily pierced with a knife.
- Peel and Slice: Once the beets are cool enough to handle, use a paper towel to easily rub off the skins. Slice the peeled beets into rounds or wedges.
- Prepare the Tomatoes: Slice the large heirloom tomatoes and halve the cherry tomatoes.
- Assemble the Salad: Arrange the sliced beets and prepared tomatoes on a large platter. Sprinkle the crumbled feta and fresh cilantro leaves over the top.
- Dress and Serve: Just before serving, drizzle the salad with good quality extra-virgin olive oil and season with salt and freshly ground pepper to taste.
Recipe Tips
For the most flavorful and beautiful beet salad.
- How to easily peel roasted beets? The skins of roasted beets slip off very easily once they’ve cooled down a bit. The simplest, cleanest method is to hold a beet with a paper towel and gently rub—the skin will come right off. This also prevents your hands from getting stained.
- Can I use pre-cooked beets? Yes, for a great time-saver, you can use pre-cooked, vacuum-sealed beets that are available in the produce section of most grocery stores. Simply slice them and assemble the salad.
- Why use heirloom tomatoes? For a simple salad like this, the quality of the ingredients is key. Heirloom tomatoes offer a wonderful variety of colors (from deep red to yellow and green), shapes, and flavors that make the salad visually stunning and more delicious.
- Can I make this salad ahead of time? You can roast and peel the beets up to 3 days in advance and store them in an airtight container in the refrigerator. However, it’s best to assemble the salad and add the dressing just before serving to keep the tomatoes and cilantro fresh.
What To Serve With Tomato-Beet Salad
Perfect main courses to pair with this earthy, fresh side.
This vibrant salad is a wonderful accompaniment to a variety of dishes:
- Grilled steak or a simple roast chicken
- Pan-seared salmon or other flaky white fish
- A simple goat cheese and herb tart
- Crusty bread to soak up the delicious juices
How To Store Tomato-Beet Salad
Keeping your salad fresh.
- Refrigerate: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Note that the tomatoes will soften and release more juice, but the flavors will still be delicious. It’s best to store it undressed if possible.
Tomato-Beet Salad Nutrition Facts
An estimated guide per serving.
- Calories: 200 kcal
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 14 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. If you’re not a fan of cilantro, this salad would be equally delicious with fresh mint, basil, or dill. Choose whichever herb you prefer.
The beauty of this salad is its simplicity. The dressing is simply a high-quality extra-virgin olive oil, salt, and pepper, which allows the natural sweetness of the tomatoes and earthiness of the beets to shine.
Yes. While feta provides a lovely salty, briny contrast, crumbled goat cheese would also be a fantastic choice, adding a creamy, tangy element to the salad.
Try More Recipes:
- Penne with Tomatoes and Parsley Breadcrumbs Recipe
- Spanish Gazpacho Recipe
- Heirloom-Tomato Pizza Recipe
Tomato-Beet Salad Recipe
Description
A stunningly simple and delicious salad featuring earthy roasted beets, sweet heirloom tomatoes, salty feta, and fresh cilantro, all drizzled with olive oil.
Ingredients
Instructions
- Preheat oven to 400°F. Seal beets in a foil packet.
- Roast beets on a baking sheet for about 75 minutes, until tender.
- When cool enough to handle, rub the skins off the beets with a paper towel and slice them.
- Slice the large tomatoes and halve the cherry tomatoes.
- Arrange beets and all tomatoes on a platter.
- Top with crumbled feta and cilantro leaves.
- Drizzle with olive oil and season with salt and pepper just before serving.
Notes
- Roasting the beets in a foil packet steams them in their own juices, making them tender and flavorful.
- The easiest way to peel beets without staining your hands is by rubbing them with a paper towel.
- For the best flavor, use a variety of colorful, in-season heirloom tomatoes.
- Assemble the salad just before serving for the freshest taste and texture.