Beet Tomato Salad

"This is a super delicious salad for anyone that loves beets, and I certainly do!! The flavor of the beets and tomatoes together is so delicious!!"
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Ready In:




  • Preheat oven to 375°F Place beets, cut sides up, on parchment-lined foiled rimmed baking sheet.
  • Drizzle with oil oil and sprinkle with 1/4 teaspoons salt. Fold foil over beets to enclose and crimp edges to seal. Bake until tender, about 35 minutes. (Beets can be refrigerated in an airtight container overnight.).
  • Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoons salt and pepper. Scatter mint over top and serve.

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  1. Great, simple recipe that I will definitely keep and make again. I used dried mint and bottled lemon juice because I always have these on hand, and my husband and I both thought it was awesome! I have never cooked fresh beets before, and they were not soft at 35 minutes, so I finished them in the micro for a few minutes since the rest of my dinner was ready.
  2. This was a very fresh taste and we loved it. Great served as a starter with wine. This is as good as any I have had at fine restaurants. Delicious.


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