Meatless Monday
Don’t know what to make for dinner?
How about Tomato-Beet
Salad
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 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.
