Tomato and Beet Salad

  

  

      Ingredients

 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                              

                       

                                 

 Directions

 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.