Warm Beet and Tomato Salad

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Cold and flu season have arrived once again…and I’m craving beets.  Not chicken soup, but beets.

This recipe is a simple adaption from an old time home remedy for flu.  Instead of juicing and steeping the raw ingredients into a tonic that is drunk several times a day, they are assembled into a very tasty salad that can be eaten hot, at room temperature, as a main dish or as a side salad.

It cookes up in only 15 minutes, and preparation time is quick and easy if you purchase pre-cooked organic beets from the natural foods section.

Warm Beet and Tomato Salad

Preheat oven to 375 F

2 large pre-cooked beets cut in 1 inch cubes

1 small yellow onion, thinly sliced

1/2 lb small tomatoes, cut in 1/2 or thick sliced

1/2 t pink salt

1/2 t sugar

1/4 t ground black pepper

1/2 t dried mint

sunflower oil

fresh squeezed lemon juice for finishing

 

Combine all ingredients except lemon juice, and cook in a glass dish for 12-15 minutes or until the tomatoes begin to break down.  Remove from heat, squeeze the lemon over the top and stir.  Top with a little more dried mint and serve!

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