Tomato and Beet Salad

I have always been so fascinated by the depth of color of beets.  Crimson comes to mind.  Beets like to leave sweet reminders of themselves as their color can dye your fingertips and nails a deep red, so be careful in handling them.  After roasting them I usually use a paper towel to rub the skins off so I don't get questions from my children on what project I delved into without them.  You can also try golden beets in this recipe, which are a delightful yellow.  While I will eat beets plain, my husband is a bit more finicky about them.  With feta, cilantro and balsamic creating a perfect complimentary bite he cannot resist them.  Which is a good thing since beets are full of potassium, magnesium, fiber, phosphorus, iron, vitamins A, B & C, beta-carotene, beta-cyanine & folic acid.  Not to mention that the Romans used them as an aphrodisiac.  A perfect recipe just in time for Valentine's Day, no? One last note (and I hate to talk about this on a food blog, but....) if you notice you are peeing pink after eating the beets it could mean that you have low stomach acid.  Just something to keep in mind so you don't have a panic attack after eating them.  Enjoy!

Tomato and Beet Salad

3 small to medium beets, scrubbed & trimmed

2 medium to large heirloom tomatoes

1/4 cup fresh feta cheese

1/4 cup fresh cilantro leaves

Olive Oil

Balsamic Vinegar

Sea salt & fresh ground pepper

Preheat oven to 400*.  Put beets in double aluminum foil and seal into a foil packet.  Roast until tender, 75-90 minutes.  When cool, rub the beets to remove skins.  This makes them nice and glossy. Slice beets and tomatoes in equal thickness.  Arrange beets and tomatoes on plate.  Top with olive oil, balsamic vinegar, feta, salt and pepper, and cilantro.

Serves 4

*Adapted from Martha Stewart's Everyday Food