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Tomato and Beet Salad

April 21, 2015

Now here is a really good side dish that can go with just about any meat dish… Tomato and Beet Salad!

This is one of those recipes that I just have to use ingredients grown in my garden, or purchase at the local farmers market. As far as flavor goes, you can’t surpass homegrown!

Also if you can find/grow heirloom tomatoes, these will yield some of the best flavors around!

~Pre-heat oven to 375 degrees F. and then prepare a simple marinade in a bowl with half cup of extra-virgin olive oil, a tbsp sofrito, a tsp of both onion and garlic powder, and about 4 splashes of a nice balsamic vinegar

~Peel and slice 1 pound of small beets, and toss them in a bowl with the marinade.

~Take the beets out of the bowl and arrange beets in a pan, (preferably one with ridges so the beets aren’t roasting in the oil, but if you don’t have one that’s fine, a regular flat bottom pan will do)

~Place in the oven for approximately an hour or until tender (depends on your oven)

~Take one pound of cherry tomatoes, and cut them in half; you can also use regular small tomatoes and cut them into bite-size quarters (depending on your preference, you can either toss them with the remaining marinade in the bowl and roast them for about 10-15 minutes in a pan, or you can leave them raw. Either way is yummy!)

~When all done, arrange the beets and tomatoes in a platter and top with 1/4 cup each of feta cheese (or your favorite cheese) and chopped cilantro.

~Add salt and/or pepper to taste (or use a lemon-pepper grinder and grind a bit over the dish).

Packed with fresh flavor, simple to make, and super-healthy…perfect combo!!!

Peace!
Sandra
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