Slow roasting vegetables and fruit like tomatoes, is a game changer because it concentrates their flavors and makes them even sweeter. Roasting beets and tomatoes in a low oven for over an hour or so, steams and dehydrates them slightly for an intense taste that is wonderful with greens during the summertime.
Roasting vegetables is easy enough to do and as far as beets are concerned, you don’t even need to peel them prior to roasting. Just cover the beets with foil and bake on a sheet pan. Roasting tomatoes are almost as simple, just slice in half, drizzle with olive oil and sprinkle with salt and pepper. You won’t believe how succulent they become.
This salad is one of those staples in my house all summer long. I like to serve sliced mozzarella along with the beets and tomatoes for a contrast of flavors that burst in my mouth. A good Italian vinaigrette doesn’t hurt either, made with a sprinkle of dried oregano leaves and a bit of garlic.
2 golden beets, washed and trimmed
8 Roma tomatoes, washed
2 cups mixed greens
1 ball mozzarella, any variety
1/4 cup white wine vinegar
1/2 teaspoon oregano
1/2 clove garlic, minced
1/2 teaspoon granulated sugar
1/3 cup Sunflower Seed oil, or plain tasting oil
salt & pepper
olive oil for cooking
- Preheat oven to 325 degrees. Wrap beets in foil and place on sheet pan. Slice tomatoes in half and drizzle with olive oil. Sprinkle with salt and pepper. Roast in oven for 1 1/2 hours. Remove from oven and let cool to room temperature.
- Slice tomatoes in half (reserve some roasted tomatoes for another use) and using a paring knife, remove skin from beets. Slice beets horizontally and then in half.
- In a jar with fitted lid, shake all Vinaigrette ingredients together. Slice mozzarella.
- Place greens on a platter and arrange beets, tomatoes and mozzarella on top. Drizzle with vinaigrette and serve. Enjoy!