You Can’t Beet This Summer Roasted Beets

Ingredients Print Recipe


medium sized red beets


medium sized heirloom tomatoes


bunch cilantro



sea salt to taste black pepper to taste


tbsp chevre (plain or garlic/chive)

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)


  1. Preheat oven to 400 degrees.
  2. Wash the beets, trim off the very top and bottom, wrap in foil, place on a baking tray, and bake for 75 minutes.
  3. In the meanwhile, wash and slice your tomatoes, and lay them on a serving platter.
  4. Chop your cilantro.
  5. 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.
  6. 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!

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Read or leave comments 4 Comment

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When do you use the EVOO?


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    Megan Liebmann

    Hi Donna, You drizzle the olive oil over the beats before roasting them! Warmly, Megan- Aviva Romm’s Executive Assistant and Online Nutrition Expert


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Doreen Gowans

Hi. Wanting to order the book but before I do as I follow a vegan/plant based way of life - Will the book accommodate this? Is there mostly meat or plant based recipes? Looking forward to your reply Doreen


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    Amanda Swan

    Hi Doreen! I am the nurse practitioner in Dr Romm's practice, and I often hop in to answer comments and questions since Dr Romm doesn't always have time to get to them all! The book accommodates all dietary plans. We hope you'll enjoy it! Best, ~amanda, APRN