All week long, we've been cooking up recipes that highlight the bright flavors of summer. Today's meal is not only seasonal, it's also beautiful! A raw-tomato and roasted-beet salad is dotted with feta cheese and fresh mint -- the combination is sweet, sharp, and wonderfully refreshing. We used a mixture of red and yellow heirloom tomatoes to add even more vibrancy to this dish, but use any variety that's available to you -- and make this gorgeous plate tonight!
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
1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.
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