Jamie Crain |

Beet Tomato and Cilantro Salad

Beet Tomato and Cilantro Salad

Easily eat the rainbow with this delicious and nutritious beet and tomato salad recipe.  


Beet Tomato and Cilantro Salad

Serves: 4-6 

Prep Time: 10 mins

Cook Time: 1 hr 15 mins


  • 3 small roasted Chioggia and/or Golden Beets 
  • 1.5 cups cherry tomatoes, halved
  • 1/4 cup feta, crumbled
  • 1/4 cup fresh cilantro, rough chopped
  • 1/4 cup sunflower seeds
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper


  1. Step One: Preheat the oven to 400 degrees. Scrub beets and seal in foil. Roast on a baking sheet for about 1 hr 15 mins or until tender. Remove and let cool. 
  2. Step Two: Rub beets with a towel to remove skins and then thinly slice and add to platter or bowl.
  3. Step Three: Halve cherry tomatoes and add to the platter.
  4. Step Four: In a small bowl, whisk together olive oil, lemon juice, salt and pepper. Drizzle over salad.
  5. Step Five: Sprinkle feta and sunflower seeds on top. Top with fresh cilantro and serve!

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