You Can’t Beet This Summer Roasted Beets
Print Recipe
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.
Equipment
- Oven
Ingredients
- 4 medium sized red beets
- 4 medium sized heirloom tomatoes
- 1 bunch cilantro
- 2-4 tbsp EVOO
- sea salt to taste
- black pepper to taste
- 4 tbsp chevre plain or garlic/chive
Instructions
- 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.
Notes
Serve immediately or chilled. Amazingly delicious!