Martha Stewart Tomato-Beet Salad

Martha Stewart Tomato-Beet Salad is an easy summer side built on roasted beets and ripe heirloom tomatoes piled on a platter with halved cherry tomatoes. Crumbled feta, fresh cilantro, and a pour of olive oil turn seven ingredients into a bright barbecue companion.

Pile it alongside grilled steak or chicken for a family dinner side all summer long. Roast the beets until a fork slides through, because undercooked beets turn the whole platter gritty.

Martha Stewart Tomato-Beet Salad

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

250

kcal

Sweet, earthy beets with jewel-toned heirloom tomatoes and halved cherry tomatoes, scattered with salty feta and bright cilantro under a slick of olive oil.

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
  

Directions

• Roast the beets: Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes.
• Prepare the vegetables: When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes.
• Assemble the salad: Arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular tomatoes instead of heirloom?

Regular tomatoes work fine, but heirloom varieties bring more color and sweeter flavor to the platter. Pick tomatoes that are fully ripe and heavy for their size, since watery off-season ones will dilute the salad. Mix in a few different colors if you can find them.

How long do roasted beets keep in the fridge?

Roasted beets keep in an airtight container in the fridge for up to 5 days. Cook them ahead on a Sunday and you can toss this salad together in under 10 minutes on a weeknight. Slice them just before assembling so they don't dry out.

Do I need to peel the beets before roasting?

No. Scrub them well, then roast in foil at 400 degrees. Once they cool down, the skins slide right off when you rub them with a paper towel. Peeling raw beets stains your hands and cutting board, so roasting first saves cleanup.

What can I use instead of feta?

Goat cheese crumbles are the closest swap, since they bring the same salty tang. Ricotta salata or shaved Parmesan also work, though they shift the flavor toward Italian. Stick with a salty, crumbly cheese so it scatters across the platter instead of melting into the juices.

Can I make this salad ahead of time?

Roast the beets up to 3 days ahead and store them peeled in the fridge. Assemble the full platter no more than 30 minutes before serving, because the beet juice stains the tomatoes and the cilantro wilts once the oil hits it. Add the olive oil last so everything stays bright.