Roasted Beet & Tomato Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 medium yellow beets
  • good quality olive oil
  • 3 heirloom tomatoes (can sub hothouse)
  • ½ ball fresh mozzarella cheese, chopped
  • 2 Tbsp pistachio nuts, shelled
  • 2 Tbsp fresh basil, julienne-cut
  • balsamic glaze
  • kosher salt
Instructions
  1. Preheat oven to 450 degrees. Cut off leafy ends of beets. Cut 4 equal size tin foil squares - big enough to wrap beets up completely. Place beets seperately on each foil square. Drizzle the top of the beets with olive oil and wrap in foil. Place on a small rimmed baking sheet and roast for 45 minutes.
  2. Remove beets from oven and allow to cool. Remove foil and slide the skin off of the beets.
  3. Chop beets into large bite size pieces. Chop tomatoes and mozzarella into large size pieces as well. Arrange chopped beets, tomatoes and mozzarella on a plate. Sprinkle with pistachios and basil. Drizzle with olive oil and balsamic glaze abd season with kosher salt. Serve immediately.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/roasted-beet-tomato-salad/