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Tomato-and-beet salad

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Tomato and beet salad

This colorful and flavorful salad was inspired to a famous Martha Stewart’s recipe. It’s perfect with any types of tomatoes, from cherry tomatoes to ancient tomatoes. It alternates layers of sliced tomatoes with beets and bits of creamy cheese or feta. If you choose ripe and juicy tomatoes, all you need to complement their flavor is a bit of oregano, salt, oil, and vinegar.

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Tomato-and-beet salad

Tomato-and-beet salad

corinthian
Bring color and flavor to your table with this feisty salad. Served in a large dish or used to decorate individual servings, it's light, refreshing, and full of flavor. Here, we have used yellow and red heirloom tomatoes, small pre-cooked beets, and plant-based cheese similar to French Brie for a delicious side to our vegan meats.
prep time
5 min
servings
2
total time
5 minutes

Equipment

  • Knife

  • Chopping board

  • Teaspoon

Ingredients

  • 1 large red heirloom tomato

  • 1 large yellow heirloom tomato

  • 4 small precooked beets

  • 1 slice of vegan cheese (similar to Brie)

  • 1 tablespoon extra-virgin olive oil

  • 1 pinch of dried oregano

  • 1 pinch of freshly minced parsley

  • 2 teaspoons apple cider vinegar

  • Sea salt, to taste

Instructions

1

Prepare the tomatoes

Rinse well the tomatoes, halve them, and slice them. Place them in the serving dishes, partially overlapping the slices.
2

Add the beets and chheese

Drain the pre-cooked beets and slice them into rounds. Lay them in between the tomato slices. Top with your cheese of preference (if using a creamy cheese, use a teaspoon; if using a crumbly cheese, you can dice it or crumble it with your hands randomly on the tomatoes).
3

Season and garnish

Drizzle with olive oil and vinegar. Season with a little salt, oregano, and parsley. Serve and enjoy!

Notes

You can use the cheese of your liking: Gruviere, Brie, Blue cheese, and Feta all work well.
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