If you have ever grilled beets, you will agree they are delicious.  However, sometimes there are leftovers.  I found them too good to throw away so I came up with this salad idea at the end of tomato season to rave reviews by my test kitchen committee (my family). If you don’t have leftover grilled beets, then just grill them first and use still warm from the grill in this salad.

4-6 1/2 thick slices fresh grilled beets*

2-3 tomatoes sliced 1/2″ thick

4-5 thin sliced rings from a red onion (or more as desired)

2-3 oz. crumbled feta cheese

4-5 tbsp. extra virgin olive oil

2 small sprigs of fresh rosemary, chopped

course ground sea salt and pepper

*If you need to first grill the beets, place the slices over a hot grill and cook until soft on both sides.  Baste with olive oil while on the grill.  Remove and put aside.

Arrange the beet and tomato slices on a serving platter.  Place the onion slices on top.  Sprinkle the chopped rosemary evenly over the salad then add the feta cheese.  Drizzle the olive oil evenly over the salad and add salt and pepper to taste.