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All week long, I’ve been cooking up recipes that highlight the bright flavors of summer. Today’s meal is not only seasonal, it’s also beautiful! A raw-tomato and roasted-beet salad is dotted with feta cheese and fresh mint — the combination is sweet, sharp, and wonderfully refreshing. I used a mixture of red and yellow heirloom tomatoes to add even more vibrancy to this dish, but use any variety that’s available to you — and make this gorgeous plate tonight!
Sarah’s Tip of the Day:
Don’t toss those beet greens! Wash and cook them just as you would spinach, kale, or any leafy vegetable (better yet, combine a few different varieties for a brand-new side dish).
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SERVINGS: 4
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
COOK’S NOTE:
Good with poached chicken, grilled steak, burgers
DIRECTIONS
STEP 1
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.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Tomato-Beet Salad – Everyday Food with Sarah Carey
