A beautiful salad of roasted beets and heirloom tomatoes.
beet and tomato salad

Even though it’s fall, our farmers markets and my back yard are still producing sweet tomatoes of every color. If tomato season has ended where you are, you could make this without them – just increase the beets. On Saturday the girls and I stopped by the market after soccer and picked up a bunch of organic pink and golden beets, and loaded up our basket with local heirloom tomatoes.

How to Cook Beets

This beet and tomato salad is easy to make. The only time consuming element is cooking the beets. Over the years I have used different methods for cooking beets. Sometimes I’ll even use them raw in a healthy beet smoothie
When I originally posted this, I was cooking beets whole in foil. I now roast beets in a Dutch oven in the oven.
Even more recently I’ve started cooking beets in the Instant Pot, which is the quickest method around. You can follow the instructions in this Beet Salad

beet salad

The sweet beets and tomatoes, together with a fresh balsamic vinaigrette, made a flavorful and beautiful rainbow of a salad. 
*make ahead: This salad can be made an hour or so early and refrigerated. Keep in mind that micro greens will wilt and should be added just before serving.
Yield: Serves 8

Roasted Beet & Heirloom Tomato Salad

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 1 hour 45 minutes

A beautiful heirloom tomato and roasted beet salad.

A beautiful roasted beet and heirloom tomato salad.


  • 3 large washed and trimmed beets
  • 6 heirloom tomatoes in a variety of colors
  • 1 cup cherry tomatoes
  • 1 shallot, peeled chopped
  • 1 teaspoon dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 teaspoon sea salt
  • pinch freshly cracked pepper
  • 1 bunch micro greens (optional)


  1. To roast the beets, preheat oven to 400 degrees F. Drizzle beets with a splash of olive oil and wrap in foil. Be sure foil is completely sealed. Place beets on oven rack and roast until tender, about 40 minutes to 1 hour or more depending on size. Let cool and then slip the skins off and slice beets.
  2. Cut tomatoes into wedges and arrange with beet slices on a platter alone or over greens. Add cherry tomatoes to the platter.
    In a small bowl, whisk together the shallot, mustard, olive oil, vinegar, basil, salt, and pepper. Drizzle over the salad and garnish with additional basil leaves or micro greens.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 121Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 100mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 2g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.