Recipe of The Week

This beet and tomato salad got my attention right away how could it not? I can't wait to make this simple yet colourful salad it's perfect for a fathers day lunch. Martha Stewart you've done it again!

Ingredients

• 1 pound scrubbed small beets

• 2 pounds tomatoes, preferably heirloom

• 1 pint cherry tomatoes

• 1/4 cup crumbled feta

• 1/4 cup fresh cilantro leaves

• 1/4 cup extra-virgin olive oil

• Salt and pepper

Directions

1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.