Tomato & Beet SaladPrint Print Without Images
1lb BC beets
2lbs BC heirloom tomatoes
1 pint BC cherry tomatoes
1/4 cup crumbled fig and balsamic flavoured goat cheese
1/4 cup cilantro leaves
Extra virgin olive oil
salt + pepper
- Preheat oven to 400*
- Seal beets in a foil packet and roast on a baking sheet until tender. Approximately 60-90 minutes.
- When beets are cool, rub with a paper towel to remove skins and slice.
- Slice heirloom tomatoes and halve cherry tomatoes and arrange on a platter with beets.
- Top with goat cheese, cilantro and drizzle with olive oil. Season with salt and pepper and enjoy!