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

​​Ingredients

• 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

Directions

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!