Tomato-Beet Salad

INGREDIENTS:

• 1 pound scrubbed small beets

• 2 pounds tomatoes, preferably heirloom

• 1 pint cherry tomatoes

• 1/4 cup crumbled feta

• 1/4 cup fresh cilantro leaves

• 1/4 cup extra-virgin olive oil

• Salt and pepper

PREPARATION:

1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice.

2. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter.

3. Top with feta, cilantro, and olive oil; season with salt and pepper.