I recognize that I am incredibly fortunate. I live in a place where I can get almost everything I eat from local organic farmers. This summer beet recipe is no exception, down to the Rawson Brook Farm Chèvre in my neighboring town of Monterey, MA.
This recipe is a knock-off of a Martha Stewart creation. I’d never have thought to roast beets this way, but they were easy and exquisite.
I made only enough beets for the one dish, but next time I’ll double the amount to use in something else the next day, or just make this salad again! I used chevre in place of Martha’s choice of feta, and I skipped the cherry tomatoes in favor of extra local heirloom varieties since it’s high summer and farmers are all to happy to unload their tomato harvest on us locals!
I honestly almost couldn’t stop eating this salad which I served with grass fed organic grilled burgers (yup, local too) and some local field greens splashed with some champagne vinegar, salt, pepper, and sprinkled with a few pepperoncini. This salad would also be amazing with dill instead of cilantro – I plan to try it that way next time, and also with some toasted chopped walnuts.
Servings: 4 people
Prep Time: 5 minutes
Cook Time: 75 minutes
- 4 medium sized red beets
- 4 medium sized heirloom tomatoes
- 1 bunch cilantro
- 2-4 TBS EVOO
- sea salt to taste
- black pepper to taste
- 4 tbsp chevre (plain or garlic/chive)
- Preheat oven to 400 degrees.
- Wash the beets, trim off the very top and bottom, wrap in foil, place on a baking tray, and bake for 75 minutes.
- In the meanwhile, wash and slice your tomatoes, and lay them on a serving platter.
- Chop your cilantro.
- When the beets are done cooking, open the foil and run the beets under cool water. Then gently rub off the skin. It should peel off super easily. Slice the beets thinly. And lay over the tomatoes.
- Sprinkle the cilantro over the tomatoes and beets, sprinkle on sea salt and pepper to taste, and sprinkle the chèvre over the whole thing.
Serve immediately or chilled. Amazingly delicious!