Heirloom Tomato and Beet Salad

By khojnicki

Ingredients

• 2 medium sized red beets
• 2 medium sized golden beets
• 3 tbsp chopped fresh chives
• 2 tbsp fresh chopped tarragon
• 2 tbsp chopped shallots
• 1 tbsp capers
• 3 tbsp EVOO
• 2 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 3 c heirloom cherry tomatoes, halved
• 2 lbs tomatoes, sliced
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

Details

Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 400 degrees F.

Trim roots and stems from beets. Pierce beets with fork, and wrap in foil. Bake at 400 degrees F for 1 hour or until tender. Cool; peel beets and cut into 1/4" thick slices.

Combine chives and next 6 ingredients in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 tsp mustard mixture; toss to coat. Divide sliced beets and sliced tomatoes evenly among 6 plates. Drizzle each serving with about 3 tbsp remaining mustard mixture. Top each serving evenly with cherry tomatoes. Sprinkle with salt and pepper.