Tomato & Beet Salad with Feta

1 pound whole beet, scrubbed
2 pints cherry tomatoes, cut in half
¼ cup feta cheese, crumbled
⅛ cup fresh cilantro, chopped
2 tablespoons extra virgin olive oil
salt and pepper to taste

Preheat oven to 400°.

Seal scrubbed 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 skin; slice. Slice cherry tomatoes, then arrange with beets on platter. Top with crumbled feta cheese, fresh cilantro leaves, and extra-virgin olive oil. Season with salt and pepper.
Yields: 4 servings

Recipe provided by Shelly Ruybalid