This stunning salad is a work of art. Grab the nearest platter to get started. Lay out a base of heirloom tomatoes in green, purple, orange and red. Tuck in purple and yellow beets, carefully placing contrasting colors next to each other. Scatter halved cherry tomatoes across the surface and hit the whole canvas with sea salt and fresh ground black pepper.
Then accent with some leafy greens, either parsley, mint, or basil. Highlight with a shower of brilliant white feta, and finish with a drizzle of olive oil and fruity vinegar.
Roast your beets in the cool of the morning. I washed them, and put them on a baking sheet whole. I roasted mine at 400 for about an hour, to an hour and a half, but it could be longer depending on how big your beets are, mine were on the small side. They're done when a sharp knife pierces them easily.
Let them cool, then peel and slice. The beets add a nice heartiness to the salad.
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