Back to Tomato-Beet Salad All Reviews for Tomato-Beet Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 tomato-beet-salad-med108588.jpg
Ingredients Ingredient Checklist 1 pound scrubbed small beets 2 pounds tomatoes, preferably heirloom 1 pint cherry tomatoes 1/4 cup crumbled feta 1/4 cup fresh cilantro leaves 1/4 cup extra-virgin olive oil Salt and pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 tomato-beet-salad-med108588.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
tomato-beet-salad-med108588.jpg
tomato-beet-salad-med108588.jpg
Ingredients
Ingredients
- 1 pound scrubbed small beets 2 pounds tomatoes, preferably heirloom 1 pint cherry tomatoes 1/4 cup crumbled feta 1/4 cup fresh cilantro leaves 1/4 cup extra-virgin olive oil Salt and pepper
Directions
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 halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.
Reviews (4)
Add Rating & Review 471 Ratings 5 star values: 55 4 star values: 79 3 star values: 191 2 star values: 114 1 star values: 32
Reviews (4)
Add Rating & Review 471 Ratings 5 star values: 55 4 star values: 79 3 star values: 191 2 star values: 114 1 star values: 32
Add Rating & Review
471 Ratings 5 star values: 55 4 star values: 79 3 star values: 191 2 star values: 114 1 star values: 32
471 Ratings 5 star values: 55 4 star values: 79 3 star values: 191 2 star values: 114 1 star values: 32
471 Ratings 5 star values: 55 4 star values: 79 3 star values: 191 2 star values: 114 1 star values: 32
5 star values: 55 4 star values: 79 3 star values: 191 2 star values: 114 1 star values: 32
Martha Stewart Member Rating: Unrated 09/19/2013 Made with aged feta and heirloom tomatoes. Did not have beets on hand and the dish was still delicious without them. Really liked the addition of cilantro. Makes a colorful presentation. Have made this several times with variety of tomatoes and toasted sunflower seeds adds a touch of crunch. This addition may not be for everyone. Martha Stewart Member Rating: Unrated 09/01/2013 I thought that this salad was a little bland. I'll try it again but I plan to add balsamic or red wine vinegar to give it a little tang. Martha Stewart Member Rating: Unrated 08/19/2013 Made this last night for dinner to go with grilled steak. My husband and I both loved it! The only change I made was using arugula instead of cilantro because that is what I had. It was simple, delicious and healthy! I love recipes that are so seasonal and make the most of the farmer's market wonderfully fresh food. Martha Stewart Member Rating: Unrated 08/13/2013 Great salad, but too much time on the beets!! Try Susie Fishbein's method of "scrubbed, not peeled, sliced and roasted on parchment for 18-22 minutes--third of the time--brush with oil, sprinkle with Thyme, and salt"-- complete recipe is on p80 of Passover by Design. I never prepared beets before, until this recipe--Now do all the time, and they would be spectacular with the tomatoes and cheese. Love the daily emails, by the way.Martha Stewart Member
Rating: Unrated 09/19/2013
Made with aged feta and heirloom tomatoes. Did not have beets on hand and the dish was still delicious without them. Really liked the addition of cilantro. Makes a colorful presentation. Have made this several times with variety of tomatoes and toasted sunflower seeds adds a touch of crunch. This addition may not be for everyone.
Rating: Unrated
Rating: Unrated 09/01/2013
I thought that this salad was a little bland. I’ll try it again but I plan to add balsamic or red wine vinegar to give it a little tang.
Rating: Unrated 08/19/2013
Made this last night for dinner to go with grilled steak. My husband and I both loved it! The only change I made was using arugula instead of cilantro because that is what I had. It was simple, delicious and healthy! I love recipes that are so seasonal and make the most of the farmer’s market wonderfully fresh food.
Rating: Unrated 08/13/2013
Great salad, but too much time on the beets!! Try Susie Fishbein’s method of “scrubbed, not peeled, sliced and roasted on parchment for 18-22 minutes–third of the time–brush with oil, sprinkle with Thyme, and salt”– complete recipe is on p80 of Passover by Design. I never prepared beets before, until this recipe–Now do all the time, and they would be spectacular with the tomatoes and cheese. Love the daily emails, by the way.
All Reviews for Tomato-Beet Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tomato-Beet Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
