Tomato-Beet Salad

I believe my taste is fairly simple. I like things clean and classic and well executed. I like foods the way they were intended. Tomatoes for example – a good tomato with a drizzle of oil and S&P is a delight. Equally delicious is  a perfectly cooked or served crimson beet. I found two recipes for tomato salads that just screamed of summer. I liked them so much individually I was convinced they must be joined. I plan on eating this for lunch this week along side a chunk of artisan whole wheat bread. YUMM

Tomato Beet Salad

  • 2 medium beets, cleaned and peeled
  • 1 pound fresh tomato, variety of sizes/colors
  • 1 ½ tablespoons olive oil
  • 2 teaspoons red-wine vinegar
  • Salt and Pepper
  • 1 small shallot, minced
  • ½ teaspoon dried oregano
  • 1 bag arugula, rinsed and drained


Preheat oven to 425. Place beets on piece of foil on baking sheet. Spray with non-stick spray and sprinkle with ¼ teaspoon salt and pepper. Fold foil around beets and roast for 45 minutes. (If you buy the beets that are already cooked, like Trader Joe’s in the packaged produce section, use the whole package and rinse them then roast them as instructed but for only 7 minutes.)


Let beets cool for approximately 10 minutes. Rinse tomatoes… now it is time to cut your produce. You can cut these however you would like, though I would suggest dicing the tomatoes and beets or slicing them in to ½” thick coins.


In a large bowl whisk together oil, vinegar, ¼ teaspoon salt and pepper, shallot and oregano. Add in the beets, tomatoes and arugula. Toss to coat.


Serves 4. 3 Points Plus per serving. If you would like, you can also crumble in 1 ounce semi-soft goat cheese before serving which increases the points by 1.

One Comment on “Tomato-Beet Salad”

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