This summer salad recipe celebrates the best farmer’s market produce.
Enjoy summer on a plate with a beet and tomato salad with herbs, barley and a fresh vinaigrette.

3 medium beets, stems removed, scrubbed
4 tablespoons extra virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
3 tablespoons fresh lemon juice
3 medium heirloom tomatoes, sliced
1/2 cup heirloom cherry tomatoes, halved if large
1/4 cup feta cheese
3 tablespoons chopped fresh herbs (I used parsley)

to make start by preheating an oven to 425 degrees F.
Line baking pan with aluminum foil.
Place beets on pan; drizzle with 1 tablespoon olive oil and sprinkle with an 1/2 teaspoon salt and 1/4 teaspoon pepper.
Wrap foil around beets to form a packet. Transfer to oven and cook 45 to 60 minutes or until tender.
Remove from oven and let stand in packet for 10 to 15 minutes or until beets are cool enough to handle but not completely cool.
Then, carefully use paper towels to rub the skins off of the beets. Thinly slice beets.
In small bowl, whisk lemon juice and remaining 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper until well combined.
Arrange tomatoes and beets on serving platter.
Sprinkle with herbs, barley and feta.
Drizzle with vinaigrette and serve immediately.