Beet and Tomato Salad

Beet and Tomato Salad

Prep time: 10-15 mins. | Cook time: 45 mins. | Serves: 6-8



  • 2 medium beets, about 1lb total
  • 3 medium heirloom tomatoes, sliced ¼ inch thick
  • 2 tbsp onion, minced
  • 2 tsp plus
  • 3 tsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 1 tbsp fresh oregano leaves
  • Coarse salt & ground pepper


  1. Preheat oven to 425°. 
  2. Place beets on a large piece of foil on a baking sheet, drizzle with 2 tsp olive oil and season with salt & pepper. 
  3. Fold foil tightly around beets and roast until tender, about 45 min. 
  4. Remove beets and let cool, then slice into ¼ inch slices.
  5. In a small bowl, whisk together 3tsp oil, onion, and vinegar. 
  6. Season with salt and pepper.
  7. On a large platter, arrange tomato and beet slices. 
  8. Drizzle with dressing and sprinkle with oregano leaves.
Beets Heirloom Tomatoes

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