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. When we got home I roasted the beets whole in foil (my favorite method) and saved them for this salad. The sweet beets and tomatoes, together with a fresh balsamic vinaigrette, made a flavorful and beautiful rainbow of a salad. 
beet salad

Roasted Beet and Heirloom Tomato Salad

Yield: serves 6-8


  • 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)

Cooking Directions

  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.
  3. 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.

*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.