Beet, Tomato, and Peach Salad

Roy Finamore's Tasty, a James Beard Foundation wining cookbook, is one of my new favorite go-to sources for simple, straightforward recipes. His approach to cooking resonates with me, and I have become a big fan. Yesterday was the first day of peaches and tomatoes here at the D.C. farmers' markets, and although they are not going to be the season's best, I used them as an opportunity to try this intriguing salad. My three children gobbled it up (the four year old did reject the beets, but this is still a victory in my book). I can only imagine how this will taste in late August, when the tomatoes and peaches are hitting their peak.

1 bunch (4 medium) beets

3 ripe tomatoes, preferably heirloom

3 ripe peaches

3-4 tablespoons good quality extra-virgin olive oil

Course salt and freshly ground pepper to taste

For the beets:

Heat the oven to 350 degrees. Cut off the beet tops, leaving about two inches of stem. Save these for another use. Drizzle with the oil and stick in the thyme sprigs if you have them.Place them in the center of a large piece of aluminum foil. Make a double fold on all sides so the packet won't leak. Roast them for about one hour. Remove and put on a plate in the refrigerator while you prepare the rest of the salad.

Peel the beets when you are ready to use them. The skins will slip right off. Halve and slice them into wedges. Drop them in a mixing bowl. Core the tomatoes and cut them into wedges. Add them to the bowl. Wash the peaches, cute them into wedges, thinner than the tomatoes, and add them to the bowl. Drizzle in olive oil, season with salt and pepper, and toss. Transfer to a platter.

If you like, saute the beet greens in a bit of olive oil, add a lid to the pan and let steam for a few minutes, remove to platter with the salad and finish the greens with a dash of balsamic vinegar.

Note: This is a salad for FRESH tomatoes and peaches from the farmers' market. Don't even think about using fruit from the grocery store, even if it is Whole Foods. Finamore emphasizes importance of tossing in bowl then transferring to a platter to prevent beet juices from making a messy platter. Otherwise he always tries to use the fewest amount of dishes when he cooks, and I agree!