Serves 6 (serving size: about 3 beet slices, about 4 tomato slices, and 1/2 cup cherry tomatoes)
Photo: Johnny Miller; Styling: Sarah Smart
2 medium-sized red beets
2 medium-sized 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 heirloom cherry tomatoes, halved
2 pounds heirloom tomatoes, sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 400°.
Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into 1/4-inch-thick slices.
Combine chives and next 6 ingredients (through mustard) in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss to coat. Divide sliced beets and sliced tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry tomatoes. Sprinkle with salt and pepper.
Delicious salad! I used yellow, purple, and red tomatoes which looked beautiful on the plate next to the beets. The only thing I did differently was add goat cheese which gave the dish a greater depth of flavor. Both my husband and I loved it with the addition of the cheese!
Made this salad last night and love it. It has a great variety of flavors between the herbs, the capers and the heirloom tomatoes. I used yellow cherry and red grape tomatoes instead of heirloom cherry as I couldn't find them locally - still was great. I tossed all ingredients together and will eat it throughout the week so looking at the number of servings, each will be a large bowel (to get to six servings). I'm doing my best to avoid a second serving right now!