Heirloom Tomato, Beet, and Strawberry Salad

One of my favorite things to do is head over to the farmers market pick up a bunch of random ingredients and play with them in the kitchen.

With the weather quickly warming up in the city this week I was craving a cool, crisp and refreshing salad. This easy to prepare dish will not disappoint, a perfect dish to impress guests this summer, or enjoy a big plate on a meatless Monday!

Market Salad.jpg

Heirloom Tomato, Beet, and Strawberry Salad


  • 1 bunch baby beets (I used golden, if you can’t find small beets large can be used and cut small)

  • 2 cups small Heirloom Tomatoes, halved

  • 1/2 lb strawberries, halved

  • 1 cup sugar snap peas, halved

  • handful of mint and/or basil leaves

  • salt and pepper to taste

  • 1 Tbsp extra virgin olive oil

  • 1 Tbsp balsamic vinegar


Preheat oven to 425. Cut beets off of the greens and trim, then wrap the beets in tin foil and seal to not allow heat to escape. Place beets in the oven and let cook 30-45 minutes pending the size, they will soften when ready. Remove from the oven and let cool slightly. With a paper towel rub the beets to remove the skin.

Arrange the tomatoes, strawberries, snap peas on a plate and add the beets once cooled. Season with salt and pepper and top with a drizzle of extra virgin olive oil and balsamic vinegar.

Now head on over to the market and make yourself a salad! Show me what you come up with by tagging me on instagram or using the hashtag #hintofgreens.


Lauren Courtney