Beet and Tomato Salad

Source: Martha Stewart Living, September 2007
adapted by There's Always Thyme to Cook

6 red beets, trimmed, halved lengthwise
olive oil, for drizzling
1/2 teaspoon coarse salt
4 to 6 ripe tomatoes (about 2 pounds), preferably heirloom, cut into wedges
juice of 1/2 lemon
1/4 teaspoon freshly ground pepper
1/3 cup small mint leaves

Preheat oven to 375 degrees. Place beets, cut sides up, on parchment-lined foil on a rimmed baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt. Fold foil over beets to enclose, and crimp edges to seal. Bake until tender, about 35 minutes. Let cool. Peel, and cut into wedges. (Beets can be refrigerated in an airtight container overnight.)

Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoon salt and the pepper. Scatter mint over top, and serve.