Description
Use your home-grown heirloom beauties for this salad.
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Directions
Preheat oven to 400 degrees. Trim roots and stems from the beets and pierce with a fork; wrap in foil and bake at 400 degrees for 1 hour or until tender. Cool then peel beets and cut into 1/4 inch slices.
Combine chives and next 6 ingredients (through mustard) in a small bowl. Combine cherry tomatoes with a large tablespoon of the mustard mixture and toss to coat. Divide sliced beets and sliced tomatoes evenly among 6 salad plates. Drizzle each with about 3 tsp. of the mustard mixture. Top each serving evenly with the cherry tomato mixture and sprinkle with salt and pepper.
Seves 6
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Ingredients
 2 medium-sized red beets
2 medium-sized golden beets
3 T. chopped fresh chives
2 T. chopped fresh tarragon
2 T. chopped shallots
1 T. capers
3 T. olive oil
2 T. balsamic vinegar
1 tsp. Dijon mustard
3 cups heirloom cherry tomatoes, halved
2 pounds heirloom tomatoes, sliced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
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