Wednesday, June 28, 2017

Tomato and Beet Salad


 2 medium red beets 
 2 medium golden beets 
 3 tablespoons chopped fresh chives 
 2 tablespoons chopped fresh tarragon 
 2 tablespoons chopped shallots 
 1 tablespoon capers 
 3 tablespoons extra-virgin olive oil 
 2 tablespoons balsamic vinegar 
 1 teaspoon Dijon mustard 
 3 cups ripe cherry tomatoes, halved 
 2 pounds ripe tomatoes, sliced 
 1/2 teaspoon salt 
                                 1/4 teaspoon ground black pepper                              



 1. Preheat oven to 400°. 

 2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. 
Bake at 400° for 50-60 minutes or until tender. Cool and peel beets and cut into 
1/4-inch-thick slices.

 3. Combine chives and next 6 ingredients in a small mixing bowl, stirring with 
a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss 
to coat well.

 4. Place sliced beets and sliced tomatoes on each plate. Drizzle each serving with 
about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry 
tomatoes. Sprinkle with salt and pepper. 

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