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
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.