Roasted Beet + Tomato Salad
large or 2 small beets
or 1 larger cucumber, prepared with alternating peel stripes (cubed)
cubed at the last minute
firm tomatoes (Heirloom varieties make for a great presentation)
extra virgin olive oil
or other handy herb
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.
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how it was!