Heirloom Tomato and Beet Salad

2 medium beets (about 1 pound total), scrubbed
2 tsp plus 3 tsp extra-virgin olive oil
1 small shallot, minced
2 tsp red wine vinegar
Coarse salt and ground pepper
3 medium beefsteak tomatoes, sliced 1/4-inch thick
1 Tbsp fresh oregano leaves

1. Preheat oven to 425. Place beets on a large piece of foil on a baking sheet. Top with 2 tsp oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour. Remove beets from foil and let cool, then peel and cut into 1/4-inch slices.
2. In a small bowl, whisk together remaining 3 tsp oil, shallot, and vinegar; season with salt and pepper. On a large platter, arrange beets and tomatoes, and season with salt and pepper. Drizzle with dressing and sprinkle with fresh oregano leaves.

Source: Tiny's Organics Newsletter, August 29, 2012

Try #1 - August 2012
I love roast beets.  This was a delicious, simple salad.  I omitted the shallot (didn't have any), so my dressing was a simple vinaigrette.  Very pretty with the fresh oregano leaves sprinkled over top.