Roasted Beet + Tomato Salad

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Servings 4
Calories 202.78 kcal


  • 1 large or 2 small beets rinsed clean
  • 2 mini cucumbers or 1 larger cucumber, prepared with alternating peel stripes (cubed)
  • 2 avocados cubed at the last minute
  • 4 large firm tomatoes (Heirloom varieties make for a great presentation)
  • 1 lime juiced
  • 1 clove of garlic minced
  • 1/4 cup extra virgin olive oil
  • Fresh thyme or other handy herb
  • 1 teaspoon goat cheese or feta


  • Preheat oven to 375º.
  • Form a foil pouch and place beets inside with a teaspoon of olive oil and a pinch of salt and pepper.
  • Roast beets between 40 minutes – 1 hour 20 minutes (depending on size of the beet); until beets are tender, but not squishy. Check every 20 minutes after the beets have cooked 40 minutes.
  • Remove beets from the oven and wipe away the peel using a wet paper towel. BEETS STAIN! Be careful!
  • Cut the roasted and cooled beets into small cubes
  • Slice the top of the tomato off near the stem so it is flat. Hollow out the tomato with a spoon and be careful not to poke a hole through the sides of the tomato.
  • Sprinkle hollowed tomato with salt.
  • Place cucumber, beets and avocado in the center of the tomato bowl.
  • Make dressing: whisk together EVOO, lime and garlic.
  • Dress the salad with the lime dressing.
  • Sprinkle with 1 teaspoon of goat cheese (or feta).
  • Add salt and pepper to taste.
  • Top with fresh thyme if available.
  • Serve with warm, fresh bread if available (yummy)!


For a lower potassium modification, use a baked red pepper instead of a tomato, omit avocado, and red cabbage for beats. Dish will still be medium potassium not low potassium.


Serving: 1Stuffed TomatoCalories: 202.78kcalCarbohydrates: 12.58gProtein: 3.76gFat: 16.76gSaturated Fat: 2.82gCholesterol: 2.25mgSodium: 186.37mgPotassium: 665.53mgSugar: 6.32gCalcium: 50.95mgMagnesium: 31.61mgPhosphorus: 73.41mg
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