Heirloom Tomato and Fresh Beet Salad submitted by Mom Johnson
Use your home-grown heirloom beauties for this salad.

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

v 2 medium-sized red beets
v 2 medium-sized golden beets
v 3 T. chopped fresh chives
v 2 T. chopped fresh tarragon
v 2 T. chopped shallots
v 1 T. capers
v 3 T. olive oil
v 2 T. balsamic vinegar
v 1 tsp. Dijon mustard
v 3 cups heirloom cherry tomatoes, halved
v 2 pounds heirloom tomatoes, sliced
v 1/2 tsp. salt
v 1/4 tsp. freshly ground pepper