Preparation
10 minutes
Cook Time
60-75 minutes
Serves
4
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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American Appetizer Dinner Dinner Recipes Easy Dinner Ideas Easy Meal Ideas Family Fresh Spring Sides Fresh Tomato Recipes Gluten Free Healthy Healthy Dinner Ideas Hearty Low Carb Lunch Nut Free Recipes - Sangria® Medley Tomatoes Salad Recipes Savory Side Dish Simple Dinners Tomato Recipes Tomato Salad Vegetarian