Roasted Beets, Vine-Ripened Tomatoes, Freshly-Picked Basil, and Tangy Feta Cheese. If there is any culinary season better than Fall, I have yet to discover it......
I want to thank Jolene of Jolene's Recipe Journal for hosting this annual event. I love the flavors of Fall, and while that may mean apples and pumpkins, it also means the end-of-the-year bounty from your garden or the local farmer's market.
Let's see what everyone is enjoying this Fall.....
- Apple Cider Arnold Palmer by A Little Fish in the Kitchen
- Zucchini Galette by Art of Natural Living
- Pumpkin Cinnamon Rolls by Blogghetti
- Cider Braised Pork Roast by A Kitchen Hoor's Adventures
- Apple Pie Cinnamon Roll Muffins by Easy Recipes For One
- Apple Cider Tea Infused Oatmeal by Jolene's Recipe Journal
- Caramel Pear Pudding Cake by Karen's Kitchen Stories
- Pumpkin Rice Cakes by Magical Ingredients
- Copycat Starbucks Maple Scones by Hezzi-D's Recipe Box
- Pumpkin Snickerdoodle Blossoms by The Spiffy Cookie
- Roasted Beet and Tomato Salad by A Day in the Life on the Farm
Roasted Beets, Heirloom Tomatoes, Fresh Basil, Crumbled Goat Cheese arranged into a beautiful, colorful salad and drizzled with a flavorful, pure olive oil. How easy is that?
We will be sharing more Fall Flavors on Wednesday and Friday this week. See you then.
Yield: 4 servings
Roasted Beet and Tomato Salad
Roasted Beets, Vine-Ripened Tomatoes, Freshly-Picked Basil, and Tangy Feta Cheese. All the Flavors of Fall on a plate.
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
Ingredients
- 2-3 Beets
- 4-5 Heirloom Tomatoes
- handful of fresh basil leaves
- Crumbled Feta cheese, for sprinkling
- Pure, extra-virgin Olive Oil
- Salt and Pepper, to taste
Instructions
- Scrub the beets, and remove the greens, almost to the bulb. (Greens can be used in another salad or in a stir-fry).
- Place the bulbs onto a sheet of heavy aluminum foil and drizzle with olive oil, salt, and pepper. Seal the foil to make a packet, and place onto a hot grill with lid closed or into a preheated 400* oven for about an hour, until easily pierced with a fork.
- Open the packet and allow the beets to cool enough that you can handle them. Peel the beets under cold running water. The skin should slip right off with your fingers. Cut each beet into wedges and arrange on a platter.
- Cut your tomatoes into wedges and arrange among the beets. Season the beets and tomatoes with salt and pepper.
- Chop or tear the basil leaves and sprinkle over the tomatoes and beets. Sprinkle a handful of feta crumbles over the top.
- Drizzle with the best olive oil you have and serve at room temperature.
Nutrition Facts
Calories
98Fat (grams)
5 gSat. Fat (grams)
2 gCarbs (grams)
11 gFiber (grams)
3 gNet carbs
7 gSugar (grams)
7 gProtein (grams)
3 gSodium (milligrams)
181 mgCholesterol (grams)
7 mg
Property of A Day in the Life on the Farm
This sounds lovely! I have so many tomatoes that I need to use and could easily grab some beets at the farmers market.
ReplyDeleteYou will be glad you did Heather.
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