Heirloom Tomato And Beet Salad

• 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

1. Preheat oven to 400u0b0.
2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400u0b0 for 1 hour or until tender. Cool; peel beets and cut into 1/4-inch-thick slices.
3. 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.

red beets, golden beets, fresh chives, tarragon, shallots, capers, extravirgin olive oil, balsamic vinegar, mustard, heirloom cherry tomatoes, heirloom tomatoes, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/heirloom-tomato-beet-salad (may not work)