2 med -beets, about 1lb total
3 med -heirloom tomatoes, sliced ¼ inch thick
2 tbsp -onion, minced
2 tsp plus
3 tsp -extra virgin olive oil
2 tsp -red wine vinegar
1 tbsp -fresh oregano leaves
Coarse salt & ground pepper


Preheat oven to 425°. Place beets on a large piece of
foil on a baking sheet, drizzle with 2tsp olive oil and
season with salt & pepper. Fold foil tightly around
beets and roast until tender, about 45 min. Remove
beets and let cool, then slice into ¼ inch slices. In a
small bowl, whisk together 3tsp oil, onion, and
vinegar. Season with salt and pepper. On a large
platter, arrange tomato and beet slices. Drizzle with
dressing and sprinkle with oregano leaves.