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Olive Oil
Mixed-Color Beets
Heirloom Tomatoes
Garlic Cloves
Balsamic Vinegar
Sea Salt & Black Pepper
Fresh Basil Leaves

Heirloom Tomato and Beet Salad

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 60 min
Servings: 2
  • 2 tbsp. Olive Oil, divided
  • 2 Mixed-Color Beets
  • 2 Heirloom Tomatoes, chopped
  • 1 Garlic Cloves, minced superfine
  • 3 tbsp. Balsamic Vinegar
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 1 tbsp. Fresh Basil Leaves
  • Preheat the oven to 375°F.
  • Rub 1 tablespoon of olive oil over the whole beets and roast in the oven for 40 minutes to 1 hour, until just tender when pierced, set aside to cool for 10 minutes.
  • Toss the tomatoes with the basil, remaining 1 tablespoon of olive oil, garlic, and balsamic vinegar in a salad bowl.
  • Peel and chop the cooked beets and add to the salad bowl, tossing to coat with the dressing.