Tomatoes, beets, goat cheese, and parsley or basil deliver a vibrant and delicious vegetable salad showcasing summer’s sweet and juicy tomatoes. This dish is good out of all proportion to the difficulty of making it, which is virtually nil. It is totally dependent on using fabulous summer tomatoes, good-quality olive oil, and home-roasted beets. It’s a summer lunch favorite of the Biosyntrx staff.
Tomato-Beet Salad with Goat Cheese and Parsley or Basil
Roast beets: Preheat oven to 375. Cut tops off beets and wash well. Wrap beets in foil and place in the center of the oven for one hour. Let them cool until easy to touch and wipe off the skins with a paper towel.
Slice beets and different-colored heirloom tomatoes and dot or layer with generous amounts of goat cheese and fresh parsley or basil. Drizzle with olive oil and a small amount of your favorite vinaigrette if the tomatoes are not acidic enough. Season with salt and pepper.
This recipe includes 280 calories per generous portion. It includes vitamins A, C, and B6, as well as calcium, iron, thiamin, niacin, magnesium, and a generous amount of folate.
Ellen Troyer with Spencer Thornton, MD, and the Biosyntrx staff