Recipe for All-Red Salad with Tomatoes

Start by preheating your oven to 160 degrees. Wash, peel, and slice the beets thinly. Arrange them on a baking sheet and drizzle with a splash of olive oil.

Add, if desired, a clove of garlic and a few sprigs of thyme. Season with salt before baking. Let cook for 15 minutes.

Meanwhile, prepare the sauce. To do this, zest a lemon before juicing it. Place the lemon juice and zest in a mixing bowl, add olive oil, and season. Mix the sauce.

Wash and cut all your tomatoes into the desired shape. Remove the beets from the oven and let them cool. Arrange the tomatoes, raspberries, and slices of beets nicely in a dish.

To finish, drizzle with the prepared dressing and decorate with caper flowers (for their peppery flavor) or with other edible plants like pansy flowers, borage...