Beet Tomato Salad

Recipe by Chef mariajane
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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