Name: Sangria Medley Tomato and Roasted Beet Salad
Prep time: 10 min
Yield: 4
Ingredients: 1 pints Pure Flavor® Sangria Tomatoes, larger tomatoes halved; ½ pound fresh medium beets, red, gold or chiogga; 1/3 cup crumbled feta or shaved ricotta salata; 1/8 cup fresh cilantro leaves; ¼ cup extra virgin olive oil; ¼ Kalamata olives sliced vertically in quarters; Salt and pepper

Recipe Rating

Preparation

10 minutes

Cook Time

60-75 minutes

Serves

Cooking Level

Easy

Ingredients

1 pints Pure Flavor® Sangria Tomatoes, larger tomatoes halved
½ pound fresh medium beets, red, gold or chiogga
1/3 cup crumbled feta or shaved ricotta salata
1/8 cup fresh cilantro leaves
¼ cup extra virgin olive oil
¼ Kalamata olives sliced vertically in quarters
Salt and pepper

Directions

Step 1

Heat oven to 400°F. Enclose beets in a foil packet and roast until tender, 60 -75 minutes. Cool and removed skins and slice in ¼ inch pieces.

Step 2

Arrange tomatoes and beets on a platter and top with cheese, olives, cilantro, drizzle with olive oil, season with salt and pepper.

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Sangria Medley Tomato and Roasted Beet Salad

Ingredients

Directions

Step 1

Step 2

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