Roasted Beets And Tomato Salad


Roasted beets and tomato salad is such a beautiful summer dish. Great as a starter or as a side dish for any barbecue. Ready in half an hour.

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Roasted beets and tomato salad
Veronique van Ohmydish

Made by Véronique

Published at 2015-04-30, this recipe is for 6 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 21-07-2023

50 minutes 6 people Starters
Roasted beets and tomato salad


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  • 3 medium to large-sized red beets
  • Olive oil (extra-virgin)
  • 6 small tomatoes
  • small handful of mint leaves
  • 1 shallot
  • Fresh juice from 1/2 lemon
  • Sea salt
  • Freshly ground pepper
Roasted beets and tomato salad ingredients
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Kitchen equipment

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  • Chef's knife + cutting board
  • An oven
  • Baking tray
  • Parchment paper
  • Tinfoil
  • Large bowl

Roasted Beets And Tomato Salad

50 minutes 6 people Starters

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Preparation – 5 minutes

Preheat your oven to a temperature of 375 degrees Fahrenheit or 190 degrees Celsius. Wash the tomatoes and mint leaves to rid them of any dirt. Finely slice the tomatoes and refrigerate.  

Peel and finely chop the shallot. Squeeze the juice from 1/2 lemon, we're going to use this after baking the beets.  line your baking tray with parchment paper.

Roasted beets and tomato salad
Roasted beets and tomato salad

Putting the roasted beets salad together – 45 minutes

Cut the red beets into quarters and transfer them onto the baking tray. You should have 12 quarters, arrange them in such a way that there's enough space between each quarter.

Drizzle extra-virgin olive oil on each red beet quarter and season with freshly ground sea salt. It's up to you how much salt you want to use. If you're using pre-cooked red beets you only need to bake them in the oven for a minute or 10, since they only need to heat up.

When using raw beets, bake them for about 35 minutes, or until tender. Fold tin foil over the baking tray, crimp the edges to seal it. After baking them, transfer the beets to a nice big bowl or plate.

Divide the tomato slices over the roasted red beets. Divide the chopped shallots onto the roasted red beets and tomatoes.

Sprinkle juice from 1/2 lemon over it along with the mint leaves and finish by adding a little bit of salt and pepper to taste. Enjoy!

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Roasted Beets And Tomato Salad: frequently asked questions

Can I use pre-cooked beets?

Absolutely! If you have pre-cooked beets on hand, feel free to use them. Simply dice or slice them and proceed with the rest of the salad preparation.

How do I roast fresh red beets for the salad?

To roast fresh red beets, wash and trim them, then wrap each beet individually in aluminium foil. Place them on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until they are tender when pierced with a fork. Once cooled, peel and dice the roasted beets before adding them to the salad.

Can I customize the dressing for the roasted red beet and tomato salad?

The dressing is the perfect opportunity to add your personal touch. You can create a simple vinaigrette using olive oil, balsamic vinegar, honey, and Dijon mustard. Alternatively, you can experiment with different herbs and seasonings to suit your taste preferences. Get creative and make the salad truly your own!