Tomato & Beet Salad


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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!