Beet & Tomato Salad

Preheat oven to 375. Place beets, cut sides up, on parchment-lined foil on a rimmed baking sheet. Drizzle with oil, and sprinkle w 1/4 tsp salt. Fold foil over beets to enclose, and crimp edges to seal. Bake until tender, about 35 min. 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 w oil and lemon juice, and season w s&p. Scatter mint over top

Beets 6 halved lengthwise
Olive Oil extra virgin
Tomato 4 to 6 (2 lb) cut into wedges
Lemon Juice, Fresh 0.5 lemon
Mint 0.33 c