If there’s one thing I’ve learned from the picky eaters in my life, it’s that the best way to get someone to eat something they “don’t like” is to mask that item. Slather it in cheese … fry it up … basically, do everything you can to hide exactly what it is they are about to eat.
I love beets, but I know not everyone else loves beets the way I do. So I found this refreshing, fun, and bright salad from Martha Stewart. Pairing the beets with tomatoes and a sprinkling of feta cheese provides an extra saltiness that cuts some of the overly “beet-y” taste so many beet-haters complain about.
Try and find a mix of different colored tomatoes, as well as both golden and red beets, if you can. It will give your salad an extra pop of color.
TOMATO AND BEET SALAD
1 pound small beets, cleaned
2 pounds large tomatoes (like heirloom)
1 pint cherry or grape tomatoes
½ cup crumpled feta cheese
¼ cup fresh cilantro, chopped
¼ cup extra-virgin olive oil
Salt and pepper, to taste
- Preheat your oven to 400ºF. Once scrubbed, seal the beets into a doubled piece of foil, forming a package.
- Roast the beets on a rimmed baking sheet until they are tender (about 75 minutes). You can test the beets by pricking each with a fork. When a fork goes into the beets with ease, they’re ready to go.
- Remove the beets from the oven. When cool, rub the beets with a paper towel to remove their skins. Warning: Your hands will turn red from the beet juice.
- Slice the beets. Then slice the large tomatoes, and cut the cherry or grape tomatoes in half.
- Arrange the tomatoes with the beets on a platter. or plate, alternating each into a pattern (see photo).
- Top with crumpled feta, chopped cilantro, and olive oil. Season generously with salt and pepper.