BEETS, CORN & TOMATOES IN RED WINE VINAIGRETTE

By BobD

Ingredients

• 4 medium beets
• 1/2 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Sea salt and freshly ground pepper to taste
• 3 ears of corn, blanched and scraped off the cob
• 1 pint cherry tomatoes, cut in half
• 1 tablespoon chervil leaves, chopped
• 2 tablespoons fresh tarragon leaves.

Preparation

Step 1

1. Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake for an hour and a half, or until tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl.

2. Combine the mustard, vinegar, oil, salt and pepper. Arrange alternating rows of diced beets, corn and tomatoes on a rectangular serving plate.

3. Sprinkle the dressing on the vegetables. Sprinkle chervil on the beets and tarragon on the tomatoes. Season the corn with extra pepper. Serve at room temperature.