Beet Tomato Salad

7 ingredients
3 steps

Ingredients

  • 6 red beets, trimmed, halved lengthwise
  • extra virgin olive oil
  • 1/2 teaspoon coarse salt
  • 4 -6 ripe tomatoes (about 2 lb.)
  • 1/2 lemon, juice of
  • 1/4 teaspoon pepper
  • 1/2 cup small mint leaf

Directions

  1. 1
    Preheat oven to 375°F Place beets, cut sides up, on parchment-lined foiled rimmed baking sheet.
  2. 2
    Drizzle with oil oil and sprinkle with 1/4 teaspoons salt. Fold foil over beets to enclose and crimp edges to seal. Bake until tender, about 35 minutes. (Beets can be refrigerated in an airtight container overnight.).
  3. 3
    Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoons salt and pepper. Scatter mint over top and serve.

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