Celebrate the best farmer’s market produce with this fresh and oh-so-easy Heirloom Tomato & Beet Salad. It’s pure summer on a plate!

Oblong platter of tomatoes, beets, barley and torn herbs.

I really hit my stride with epic farmer’s market salads in late July and August. It seems like ALLLLL the good things are in season, and everything is juicy and colorful to the max.

A “salad” becomes very little else beyond slicing, piling things onto a platter and drizzling with some olive oil and maybe a little lemon juice, or my citrus vinaigrette or creamy feta dressing if I feel ambitious.

Two plates filled with pizza slices and tomato and beet salad. Forks alongside.

About this Tomato Beet Salad:

For this Heirloom Tomato & Beet Salad, I just reached into my big bowl of farmer’s market produce and pulled out some heirloom tomatoes, beets and herbs.

I added a little barley to make it a bit heartier, and served it with frozen pizza because, #reallife. On a weekend, I like this salad alongside some baby back ribs (don’t forget the best rib rub when you make them)!

White oblong platter filled with sliced tomatoes, beets, herbs and barley.

Summer Beet Salad

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This Summer Beet 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
  • 1/4 cup pearl barley
  • 3 tablespoons fresh lemon juice
  • 3 medium heirloom tomatoes, sliced
  • 1/2 cup heirloom cherry tomatoes, halved if large
  • 3 tablespoons chopped fresh herbs (I used a combination of parsley and basil)


  1. Preheat 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 (see Home Chef Tip). 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.
  2. Meanwhile, prepare barley according to package instructions and let cool.
  3. In small bowl, whisk lemon juice and remaining 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper until well combined.
  4. Arrange tomatoes and beets on serving platter. Sprinkle with herbs and barley. Drizzle with vinaigrette and serve immediately.


Home Chef Tip: Exacting cooking time depends on the size of your beets. Small ones might take 30 - 45 minutes, whereas very large beets could take up to 90 minutes.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 275mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 2g

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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